Mexican Huevos a la Mexicana Wraps
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 20 min · vegetarian, dairy-free
322 cal
14g protein
35g carbs
14g fat
per serving · estimated
Ingredients
- 4 large eggs
- 1 medium tomatoes
- 1 bell peppers (red, green, or yellow)
- 1 small onion
- 1/4 cup chopped cilantro
- 2 large tortillas (flour or whole wheat)
- 1/2 tbsp olive oil
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Dice the tomatoes, bell peppers, and onion.
- In a skillet, heat olive oil over medium heat. Sauté the diced onion and bell peppers until softened, about 5 minutes.
- Add the tomatoes to the skillet and cook for another 2-3 minutes until they release some juice.
- Crack the eggs into a bowl, whisk with a pinch of salt and pepper, then pour into the skillet. Stir gently to combine with the vegetables, cooking until eggs are just set, about 3-4 minutes.
- Chop cilantro and sprinkle over the egg mixture.
- Warm the tortillas in a separate pan or microwave for a few seconds.
- Divide the scrambled eggs among the tortillas, roll up to form wraps.
- Serve immediately, optionally with salsa or hot sauce.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.