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Fajita Breakfast Wrap
1 teaspoon oil
1/4 green pepper, sliced
1/4 red pepper, sliced
1/4 white onion, sliced
1 teaspoon chili powder or fajita seasoning
1 small whole wheat tortilla
2 scrambled eggs
1 tablespoon sour cream
2 tablespoons shredded cheddar cheese
Salt and freshly cracked black pepper
Heat the oil in a skillet over medium-high heat. Add the peppers and onion and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Season with the chili powder, salt and pepper.
Assemble the wrap by layering all of the ingredients in the centre. Serve immediately topped with the sour cream and cheddar cheese.
Egg White, Spinach and Artichoke Wrap
1 small whole wheat tortilla
1-2 tablespoons cream cheese
2 teaspoon vegetable oil, divided
1 garlic clove, minced
2 cups chopped spinach
Red pepper flakes to taste
3 tablespoons chopped marinated artichoke hearts
3 large egg whites
Salt and freshly cracked black pepper
Spread the cream cheese over the tortilla. Set it aside.
Heat 1 teaspoon of oil in a skillet over medium-high heat. Add the garlic and cook until it is fragrant, 30 seconds. Add the spinach and cook until it begins to wilt, another minute. Add the red pepper flakes to taste and artichoke hearts. Continue to cook until the spinach has completely wilted and the artichoke hearts have heated through. Transfer the spinach mixture to the centre of the tortilla.
Reduce the heat to medium and add another teaspoon of oil into the skillet and add the egg whites. Cook, stirring occasionally, until the egg whites have solidified, 2 to 3 minutes. Add the egg whites to the wrap and season with salt and pepper to taste. Roll up the wrap and enjoy!
Vegan Breakfast Wrap
1 small whole wheat tortilla
2 tablespoons hummus
2 teaspoons vegetable oil
2 mushrooms, chopped
1 shallot, minced
1/2 cup crumbled extra-firm tofu
1/4 teaspoon ground turmeric
1 teaspoon soy sauce
1 tablespoon freshly chopped basil
1/3 cup sprouts
1/4 red pepper, finely sliced
Salt and freshly cracked black pepper to taste
Spread the hummus over the tortilla and set it aside.
Heat the oil in a skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and begin to brown, 4 to 5 minutes. Add the shallot and cook until they begin to soften, 1 to 2 minutes. Add the tofu, turmeric, soy sauce and basil. Cook them, stirring occasionally, until the tofu is heated through. Season the mixture with salt and pepper to taste. Once hot, transfer the mixture to the tortilla and top with sprouts and red pepper slices.
Enjoy!
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