Egg & Hummus Breakfast Wrap

Amount Per Serving calories 300 % Daily Value * Total Fat 13 g 21 % Saturated Fat 4 g 19 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 193 mg 64 % Sodium 574 mg 24 % Potassium 765 mg 22 % Total Carbohydrate 27 g 9 % Dietary Fiber 6 g 24 % Sugars 5 g Protein 21 g 42 % Vitamin A 120 % Vitamin C 32 % Calcium 21 % Iron 23 %

Category: Breakfast

Cuisine: not set

Ready in 20 minutes
by RForney

Ingredients

1 whole Flour tortillas whole grain

2 tablespoons Hummus

1 large Egg

.25 cup Egg whites

.125 cup Onion chopped

2 whole Mushrooms sliced

2 cups Baby spinach

1 tablespoon Feta cheese crumbled

1 tablespoon Sun-dried tomatoes chopped


Directions

Spray skillet with cooking spray and sauté onion and mushrooms for 3-4 minutes or until fragrant. Add spinach and sauté for a few minutes longer, until spinach has wilted. Add egg and egg whites to pan with veggies and cook for about 2 minutes or until eggs are cooked through. While cooking sprinkle on a little sea salt and ground pepper. Warm up the tortilla and the spread on a layer of hummus. Place the egg scramble in the center of the tortilla and top with sun-dried tomatoes and feta. Sprinkle on a little more salt and pepper as well as hot sauce, if using.

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