Mexican Egg Wrap - Volumetrics

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

• Ready In: 25 mins
• Serves: 4
• Yields: 4 Wraps

Ingredients

• 2  slices Canadian bacon, chopped
• 1⁄2 cup zucchini, shredded
• 1⁄2 cup  diced  mixed mushrooms
• 1⁄2 cup  seeded green bell pepper, diced
• 4  eggs
• 4  egg whites
• 1⁄4 teaspoon  hot pepper sauce
• 4  tortillas
• 4  tablespoons  cherry salsa
• 4  tablespoons  reduced-fat shredded  Mexican blend cheese

• cherry salsa

• 5  cherry tomatoes
• 2  tablespoons  chopped cilantro
• 2  tablespoons  chopped onions
• 1 1⁄2 teaspoons  jalapenos, seeded and finely chopped
• 1 1⁄2 teaspoons lime juice

Directions

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.