Egg & Veggie breakfast wrap

By McCarleyRHLAC

Meals 1,2,3 Tone up level

Ingredients

• 1/4 cup egg whites
• 1 whole wheat wrap
• 1/4 cup tomato, diced
• 1 Tbs. green pepper, diced
• 1/4 cup asparagus, chopped
• 1/2 tsp cayenne powder
• 1/2 tsp black pepper

Preparation

Step 1

Add diced tomato, asparagus pepper and cayenne and stir together until evenly mixed. In a small skillet cook egg whites and veggies for about 3 minutes, until fully cooked. Warm whole wheat wraps in oven. When the eggs are fully cooked, remove from heat and place in wrap. Add tomato mixture. Roll up and top with fresh salsa!