Ww Greek-Inspired Scrambled Egg Wraps

I came up with this as an alternative to Mexican scramled egg wraps that I have tried. This recipe is packed full of veggies! If you find the veggie-egg ratio too heavy on the vegetables, just add more eggs! I use small (lite) wraps so this often makes 6 smaller wraps but if you use larger wraps it makes 4. Half this recipe is 10 Weight Watchers points.

• Ready In: 20 mins
• Serves: 2

Ingredients

•  low-fat cooking spray
• 1⁄2 red onion
• 1  small zucchini
• 8  cherry tomatoes
• 1⁄4 cup black olives (1/4 cup once chopped- half a small can)
• 1⁄2 cup  reduced-fat feta cheese (I sometimes omit this)
• 4  eggs
• 1 1⁄2-2  teaspoons  Cavenders All Purpose Greek Seasoning
• 4 -6  flour tortillas

Directions

1. Spray a non-stick skillet with a little cooking spray.
2. Finely dice the red onion and set aside.
3. Shred/ grate the zucchini and lay the flesh on a paper towel to soak up any moisture.
4. Quarter the cherry tomatoes, scrape out the seeds and finely dice the flesh. Lay the flesh on a paper towel also to soak up any moisture.
5. Finely chop the black olives and the feta cheese. Set both aside, separately.
6. Beat the eggs with the Cavenders Greek seasoning.
7. Saute the chopped onion in the non-stick skillet for 2 minutes over medium heat, stirring.
8. Add the zucchini, tomatoes and olives and cook for a further minute.
9. Add the beaten eggs and cook, still stirring, for 3-4 minutes or until done.
10. On each wrap, place some of the egg mixture and top it with feta cheese. Fold over the wrap and enjoy!