Description
A delicious and healthy breakfast crunchwrap filled with vegetables and cheese, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup diced bell peppers (any color)
- 1/4 cup diced onion
- 1/2 cup chopped spinach
- 2 large eggs, scrambled
- 1/4 cup shredded cheddar cheese
- 2 large flour tortillas
- 1 small flour tortilla
- Salt and pepper to taste
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add bell peppers and onion; cook until softened, about 5 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Add scrambled eggs to the skillet and cook until set, breaking them up into small pieces. Season with salt and pepper.
- Lay one large tortilla flat. Spoon half of the egg and vegetable mixture onto the center of the tortilla. Sprinkle with half of the cheddar cheese.
- Place the small tortilla on top of the filling.
- Fold the edges of the large tortilla over the small tortilla, creating pleats until the filling is fully enclosed.
- Heat a clean non-stick skillet over medium heat. Carefully place the crunchwrap seam-side down in the skillet. Cook for 3-4 minutes per side, or until golden brown and crispy.
- Repeat with the remaining ingredients for a second crunchwrap.
- Serve hot and enjoy!
Notes
- Feel free to customize with your favorite vegetables like mushrooms, zucchini, or cherry tomatoes.
- Add a dash of hot sauce for a spicy kick.
- For extra protein, add cooked black beans or a vegetarian sausage crumble.
- These crunchwraps are great for meal prepping. Assemble them ahead of time and cook when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 200mg