Veggie-Filled Crunch Wrap Burritos

Name: Veggie-Filled Crunch Wrap Burritos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving
Ingredients: 4 large Whole Wheat Tortillas; 1/2 cup sliced cherry tomatoes; 1/2 cup shredded cheddar cheese; 1 red bell pepper; 8 oz. white button mushroom; 6 eggs; 2 cups baby spinach; 1/4 cup fresh basil; 1/2 red onion; 1-2 avocado; 3-4 Tbsp. EVOO; 2 cloves garlic; salt and pepper to taste; hot sauce; PAM

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4
Course
Breakfast
Cuisine
Vegetarian

Veggie-Filled Crunch Wrap Burritos

Ulric Williams

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Freeze em' or enjoy them the morning of - these make for a perfect on the go healthy breakfast!

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Ingredients

Servings

4 large Whole Wheat Tortillas
1/2 cup sliced cherry tomatoes
1/2 cup shredded cheddar cheese
1 red bell pepper seeded and diced
8 oz. white button mushroom thinly sliced
6 eggs
2 cups baby spinach chopped
1/4 cup fresh basil chopped
1/2 red onion diced
1-2 avocado
3-4 Tbsp. EVOO
2 cloves garlic minced
salt and pepper to taste
hot sauce optional
PAM

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Instructions

Make sure all vegetables are sliced and prepped. Heat 1 Tbsp. of olive oil with garlic and sauté the mushrooms until softened = about 5-7 minutes. Set aside in small bowl.
Spray a medium sized skillet with pam. Beat 6 eggs in a bowl (add a drop or 2 of milk in your eggs while you whisk for a fluffier egg). Over medium heat, cook the red onion, bell pepper, jalapeno and then add in the basil and eggs. Cook until eggs are done and remove from heat.
Then heat remaining olive oil in a medium-large sized skillet. While oil is heating, fill and wrap your burritos. I layered mine like this: cheese, spinach, mushrooms, eggs and then tightly wrap your tortilla into a burrito. (I wanted my tomatoes and avocado on the side). In the hot olive oil, cook the burrito on each side until they reach a golden brown color. Repeat with remaining tortillas. Top with additional cheese and parsley if desired.