Mexican Egg Wrap - Volumetrics

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READY IN: 25mins
Recipe by MissyCakes

From the Volumetrics eating plan - Barbara Rolls Customize to your liking

Ingredients Nutrition


  1. Lightly coat a nonstick skillet with cooking spray and heat over medium heat.
  2. Saute the Canadian bacon for three of four minutes, until it is browned.
  3. Add the zucchini, mushrooms and pepper, and saute for two minutes.
  4. In a medium bowl, beat the eggs, egg whites, hot-pepper sauce. Pour the egg mixture into the pan and scramble with the bacon and vegetables. Cook stirring frequently , until the eggs are cooked to your liking.
  5. Heat the tortillas by steaming them in the microwave in a moist paper towel for 20 to 30 seconds.
  6. Divide the egg mixture among the tortillas and top with salsa and cheese.

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