Tex Mex Egg White Breakfast Wrap

More About This Recipe

• Egg Whites Get a Makeover!
  
  Since the beginning of the year, I have been occasionally trading my poached or over-easy eggs for egg whites. When it comes to omelets, or even scrambled eggs, I don’t really see that much of a difference in taste.
  
  But scrambled egg whites can get a little boring.
  
  Here’s a fabulous way to shake up those creamy white scrambled egg whites with a fast, fresh, flavorful breakfast wrap. Or breakfast burrito, if you prefer. But really that’s just a difference of semantics.
  
  My Tex Mex Egg White Breakfast Wrap layers scrambled egg whites with spicy chili, bits of avocado and sweet bell peppers and a sprinkling of extra sharp cheddar.
  
  Then it’s all wrapped up.
  
  Even if you aren’t a big egg white fan, you will barely notice you are eating them in this wrap. Seriously.
  
  And it’s fast to make. Especially if you chop the avocado and pepper while you are scrambling the egg whites and heating the chili. Multitasking … it’s where it’s at.
  
  Look, this isn’t the perfect recipe for a busy work or school day when you need an instant breakfast. Although it’s fast to make (about 20 minutes total!), it’s too much for a day like that.
  
  But when you want a hearty weekend breakfast that won’t have you slaving in the kitchen all morning? This is perfect for that. And it’s a nice change up from the omelet-pancake-scrambled eggs rotation.  And check here if you're looking for more great healthy breakfast ideas.
  
  Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
  
  How do you like your eggs?