Veggie Egg Wrap (Whole Wheat)

With 379 kcal and 20g of protein, the fiber content of the whole wheat wrap ensures long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 1 whole wheat lavash · 171 kcal in the whole recipe
• 2 eggs · 145 kcal in the whole recipe
• 1/2 green pepper · 10 kcal in the whole recipe
• 1/2 tomato · 9 kcal in the whole recipe
• 1 tsp olive oil · 44 kcal in the whole recipe
• Salt, red pepper flakes

Method

1. Required equipment: A non-stick pan, a spatula, a cutting board, and a knife.

   

2. Dice the green pepper and tomato into small cubes.

   

3. Place the pan over medium heat and add 1 teaspoon of olive oil.

   

4. Toss the chopped vegetables into the pan and sauté them for 2-3 minutes until soft.

   

5. Whisk two eggs in a bowl and pour them over the vegetables in the pan.

   

6. Cook the eggs by stirring constantly with a spatula.

   

7. Turn off the heat once the eggs are fully set and no liquid remains.

   

8. Add salt and red pepper flakes to your taste.

   

9. Lay the whole wheat tortilla flat on a plate and spread the mixture in the center.

   

10. Fold the sides of the tortilla and roll it up tightly.

    

11. Cut the wrap in half and serve.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.