Mexican Breakfast Egg and Salsa Wraps
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 25 min · vegetarian, dairy-free
367 cal
18g protein
40g carbs
15g fat
per serving · estimated
Ingredients
- 4 Large eggs
- 2 Flour tortillas
- 1 Fresh tomatoes
- 1 small Red onion
- 1 bunch Fresh cilantro
- 1 Jalapeño pepper
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Dice the tomatoes, red onion, and jalapeño finely. In a bowl, combine them with chopped cilantro, a pinch of salt, and a splash of olive oil to make fresh salsa.
- In a non-stick skillet, heat 1 tbsp of olive oil over medium heat. Crack the eggs into a bowl, whisk, and pour into the skillet. Scramble the eggs until just set, about 3-4 minutes.
- Warm the flour tortillas in a dry skillet or microwave for about 20 seconds.
- Assemble the wraps by placing a quarter of the scrambled eggs on each tortilla, topping with a generous spoonful of fresh salsa, and folding the tortillas over to enclose the filling.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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