Scrambled Egg Tortilla Wraps

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4 (60 g) flour tortillas

3 green shallots, finely sliced

1 teaspoon chopped red chile

5 eggs

2 tablespoons skim milk

60 g low-fat cheese

2 tablespoons fresh coriander leaves, chopped


1. Warm the tortillas following the packet instructions. Lightly spray a non-stick saucepan with olive oil. Add the shallots and chili.

2. Cook, stirring, over a medium heat for 2 minutes or until softened. Lightly beat the eggs with the milk and season to taste. Add to the pan.

3. Stir over medium-low heat for 3 minutes or until just set. Place the warmed tortillas on serving plates.

4. Top with the egg mixture and sprinkle with the cheese and coriander. Roll up to serve. Serving Size: 1 (137 g); Servings Per Recipe: 4 Amount Per Serving: Calories 244.3; Calories from Fat 89; Total Fat 9.8g; Saturated Fat 3.3g; Cholesterol 235.8mg; Sugars 1.0 g; Sodium 421.2mg; Total Carbohydrate 22.6g; Dietary Fiber 1.1g; Sugars 1.0g; Protein 15.2g. Aust Ww 5.5 Pts

Bon Appetit!

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