Photo of Italian Pepper & Egg Breakfast Wrap by WW

Italian Pepper & Egg Breakfast Wrap

Points® value
Total Time
12 min
5 min
7 min
Crispy on the outside and melty on the inside, this handheld breakfast is easy to take with you on the go thanks to a genius folding method that keeps all the fillings neatly tucked inside. Get creative with the filling combinations. This version combines mild, quick-cooking Italian frying peppers (also known as Cubanelle peppers), tomato, and Italian cheeses with scrambled eggs for a satisfying way to start your day.


Cooking spray

3 spray(s)

Low-carb, high-fiber tortilla wraps

1 tortilla(s), (20 cm [8 in])

Raw Cubanelle pepper

¼ cup(s), chopped, thinly sliced, seeded


1 large, beaten

Plum tomato

3 slice(s), seeded

Shredded part-skim mozzarella cheese

2 tbsp(s)

Grated Parmesan cheese

1 tsp(s)

Black pepper

tsp(s), freshly ground


  1. Place wrap on cutting board and make a cut from center to bottom.
  2. Coat small nonstick skillet with cooking spray and heat over medium heat. Add peppers and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 to 4 minutes. Place peppers on top left quarter of wrap.
  3. In same skillet, add egg and scramble until set, about 30 seconds. Place egg on bottom right quarter of wrap.
  4. Place tomato on top right quarter. Combine mozzarella and Parmesan and place on bottom left quarter. Sprinkle black pepper evenly over fillings.
  5. To form a triangle, starting at bottom right quarter, fold the eggs and tortilla over onto the tomatoes in the top right quarter. Then fold over onto the top left quarter, and finally fold onto bottom left quarter.
  6. Wipe skillet if needed, then coat with cooking spray and heat over medium heat. Add wrap and cook until bottom is golden, 1 ½ to 2 minutes. Flip and cook until bottom is golden and cheese melts, about 1 minute.
  7. Serving size: 1 breakfast wrap