Macros for the WHOLE Wrap:
279 Cals, 29g Carbs, 11g Fat, 17g Protein
Ingredients (makes 2 Wraps):
2 Grande Size Tortillas
2 Large Eggs
120g Egg Whites
56g Avocado
20g Sriracha
100g Baby Cucumbers
100g Red Bell Peppers
100g Grape Tomatoes
4g Cilantro
1 Clove Minced Garlic
½ Fresh Lime
1-2g Sea Salt
1-2g Black Pepper
Directions:
1.) First to make the pico. Dice your baby cucumbers and red bell peppers and add to a bowl. Then slice your grape tomatoes in half and all those into the bowl. Finely chop your cilantro and mince your one clove of garlic and add those to the bowl. Lastly, squeeze ½ of a lime into the bowl along with a pinch of sea salt and black pepper. Mix all together and add to the fridge.
2.) Preheat a stove top pan to a 6/10 heat. Whisk 2 large eggs and egg whites together and add half to a pan once preheated. Then one of your grande tortillas on top of the egg whites. Add a cover on top and let cook till there is no more liquid on top. Carefully flip and cook on the other side till the tortilla is golden.
3.) Once done, add to your plate and add some sriracha, avocado and pico to the middle of egg tortilla wrap. Then pull each side up kinda like a taco but pull it tighter like a wrap. Fold the bottom when added to your hand to make it more hand help and no ingredients fall out the bottom. Enjoy!