For the last 2 months, this wrap has become a very popular lunch or supper option when I don’t feel like cooking but still want something quick, easy, and healthy. It’s super tasty, incredibly flexible, and ready in about 5-10 minutes.
Veggie Egg Anytime Wrap
1/2 tbsp olive oil
1/2 zucchini, diced small
1/4 onion, chopped fine
handful of kale, finely sliced
1/4 red pepper, diced small
2-3 eggs, beaten
1 whole wheat tortilla
1-2 tbsp of herb and garlic cream cheese
salt and pepper to taste
1. Heat olive oil in a non-stick skillet on medium-high heat. Add onions, red peppers, zucchini, and kale. Season to taste. Cook till onions are translucent and other veggies are soft.
2. Pour eggs over top, spread out on the bottom of the pan. Cover and cook on medium until eggs are set, 3-5 minutes. While the eggs are cooking, spread the cream cheese on the wrap. Once the eggs are done, place on top of the wrap, fold and serve.
Use different veggies: Mushrooms, pre-cooked and shredded potato or sweet potato, asparagus, spinach, tomatoes, jalapeno, etc
Seasonings: Dill, rosemary, basil, cyanne pepper, red pepper flakes, garlic
Sauces/spreads (instead of the cream cheese): Salsa, hummus, bbq sauce, ranch dressing.
Other toppings: Cheese (very good with brie melted on top)