Breakfast Burrito Wrap
A filling and high flavor on-the-go breakfast burrito featuring egg, diced peppers and sharp Cheddar cheese.
Servings: 8
Ingredients
Directions
- In a pan or griddle over high heat, add the oil, peppers, onions, and salt. Sauté until tender and lightly browned, about 10 minutes. Reserve.
- Cut each heated omelet in half.
- Top each tortilla with 1/2 omelet, 1/2 cup sautéed vegetables, 2 Tbsp. Pico de Gallo, 1/4 cup cheddar cheese, and top with a second 1/2 omelet. Fold the sides of the tortilla towards the center and wrap the opposite ends to close.
- Sear the burritos on a griddle seam-side-down to seal.
- Griddle on top side.
- Heat till hot throughout, about 5 minutes, and serve.
Tips
- Lighten it up: sub in an Egg White Home-Style Omelet #76501.
- Go gluten free: swap the flour tortilla for soft corn tortillas; serve as tacos.
- Punch up the protein with finely chopped grilled chicken breast.
Nutrition Facts
Serving Size
346g
Amount per serving
Calories 630
Calories from Fat 320
% Daily Value*
Total Fat 32g
55%
Saturated Fat 13g
65%
Trans Fat 0g
Cholesterol 265mg
88%
Sodium 1560mg
65%
Total Carbohydrate 50g
17%
Dietary Fiber 4g
16%
Sugars 9g
Includes 0g Added Sugars
Protein 27g
Vitamin D
Calcium 40%
Iron 25%
Potassium
Vitamin A 35%
Vitamin C 170%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- Lighten it up: sub in an Egg White Home-Style Omelet #76501.
- Go gluten free: swap the flour tortilla for soft corn tortillas; serve as tacos.
- Punch up the protein with finely chopped grilled chicken breast.
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