TORTILLA WRAP NUTRITION FACTS RECIPES

Name: Omelet Tortilla Breakfast Wrap
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 2 slices center-cut bacon; 2 large eggs (beaten); ¼ teaspoon kosher salt; Freshly ground black pepper; ½ cup chopped white mushroom; 1 garlic clove (minced); Handful of baby spinach (about 20 leaves, chopped); 1 8 or 9-inch low-carb whole wheat tortilla ((I used La Tortilla Factory)); Fresh salsa or hot sauce (for serving (optional))

OMELET TORTILLA BREAKFAST WRAP - SKINNYTASTE

Omelet Tortilla Breakfast Wrap - Skinnytaste image

This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.

Provided by Gina

Categories Breakfast Brunch Lunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 9

Ingredients

2 slices center-cut bacon
2 large eggs (beaten)
¼ teaspoon kosher salt
Freshly ground black pepper
½ cup chopped white mushroom
1 garlic clove (minced)
Handful of baby spinach (about 20 leaves, chopped)
1 8 or 9-inch low-carb whole wheat tortilla ((I used La Tortilla Factory))
Fresh salsa or hot sauce (for serving (optional))

Steps:

Place bacon in a cold non-stick skillet the size of your tortilla. Cook over medium heat until brown and crisp, about 5 minutes. Transfer to a paper towel lined plate. Once cool, chop bacon into small pieces.
Meanwhile, in small bowl add eggs, salt and pepper, to taste. Mix and set aside.
Add mushrooms to skillet with bacon drippings and sauté 1 minute. Add garlic and sauté 30 seconds more.
Spread garlic and mushrooms in an even layer then add beaten eggs to the pan. Swirl the pan to create a round omelet shape, similar to the size of your tortilla.
Top with the spinach and chopped bacon then place the tortilla on top of the omelet and press gently with your hands, using the uncooked part of the egg as a sort-of glue. Allow to set for about 10 seconds.
Run a flat spatula along the outside of the omelet, carefully releasing the edge to prepare for flipping. Quickly flip the omelet and cook, tortilla side down for about 1 minute more, or until tortilla is browned and beginning to crisp.
Transfer to a plate and carefully roll up the tortilla. Place seam side down and cut in half. Serve with fresh salsa or hot sauce, if desired.

Nutrition Facts : ServingSize 1 wrap, Calories 315 kcal, CarbohydrateContent 23 g, ProteinContent 28 g, FatContent 17 g, SaturatedFatContent 4.5 g, CholesterolContent 377 mg, SodiumContent 1037 mg, FiberContent 14.5 g, SugarContent 2 g

CHEESY CHICKEN TORTILLA CASSEROLE RECIPE - PILLSBURY.C…

Cheesy Chicken Tortilla Casserole Recipe - Pillsbury.c… image

Corn tortillas and rotisserie chicken get layered with tasty ingredients like enchilada sauce, green chiles and corn for a quick and easy Mexican-style lasagna.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 7

Ingredients

3 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cups frozen whole kernel sweet corn
1 can (10 oz) Old El Paso™ red enchilada sauce
8 corn tortillas (6 inch), cut in half
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, mix chicken, taco seasoning mix, green chiles, frozen corn and enchilada sauce. Place 8 tortilla halves in bottom of baking dish.
Top with half of the chicken mixture (about 2 1/4 cups). Sprinkle with 1 cup of the cheese.
Top with remaining tortilla halves. Spoon remaining chicken mixture and remaining 1 cup cheese onto tortillas.
Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
To make ahead and freeze: Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months.
To thaw and bake: Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.

Nutrition Facts : Calories 450 , CarbohydrateContent 31 g, CholesterolContent 95 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 30 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1160 mg, SugarContent 4 g, TransFatContent 1/2 g

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