My Go-to Egg Wrap

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It may seem as though I live at the grocery store between shopping for my family and for work, but many times I try to get my work and home shopping done at the same time. This can mean waiting an extra day to run to the store and limited food options. When this happens, my go-to egg wrap comes in handy for a tasty, yet nutritious lunch.


  • 2 large eggs
  • 4 Tbsp egg whites (I use the carton of egg whites)
  • 1 wedge of Laughing Cow Pepper Jack cheese (I love these spreadable cheese wedges for wraps, not to mention they are a great low fat cheese option!)
  • ¾ to 1 cup Veggies (use what you have on hand. I usually have onion and bell pepper but I also love to add in spinach, mushrooms, or a fresh jalapeno from my garden. You could also use frozen veggies if you have those.)
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1 whole grain tortilla or wrap


  1. Chop veggies if they are not chopped already. Heat sauté pan on medium heat and add in 1-2 tsp olive oil. Sauté veggies on medium heat until tender.
  2. While veggies are cooking, whisk together eggs and egg whites. Add in a splash of milk if you like them fluffy. Add salt and pepper to taste.
  3. Remove veggies from pan. If needed, add in another tsp olive oil to pan. Add in eggs and cook on low to medium heat stirring occasionally.
  4. While eggs are cooking, spread cheese on whole grain tortilla. Turn oven on low broil and place tortilla in oven straight on the rack. Keep an eye on your tortilla/wrap! You want it to lightly brown, but still be flexible enough to roll up. I usually pull mine out as soon as my eggs are done (2-3 minutes in the oven).
  5. When eggs are done. Turn off burner. Add in veggies and stir all together. Remove tortilla/wrap if you haven’t done so yet.
  6. Place egg and veggie mixture down center of your wrap. Slowly roll, folding in the ends as you go.
  7. Enjoy! This is a delicious, quick, and healthy breakfast or lunch.
Egg wrap