Egg, Refried Bean, and Avocado–Stuffed Tortilla Wraps
4 large egg(s)
Fat free canned refried beans
2 cup(s), warmed
Low carb, high fiber tortilla wrap(s)
4 tortilla(s), whole-wheat
½ item(s), medium, thinly sliced
¼ cup(s), crumbled
Light sour cream
8 sprig(s), optional
- In a medium bowl, whisk together the eggs, salt, and 3 tbsp water. Coat a small or medium nonstick skillet with cooking spray. Heat the pan over medium-low heat. Add the egg mixture; cook, stirring constantly with a silicone spatula, until the eggs are scrambled to the desired doneness, 3 to 4 minutes.
- Spread ½ cup refried beans on each tortilla wrap, leaving a 1-in border. Top the wraps evenly with scrambled egg, avocado, and cheese. In a small bowl, stir together the sour cream and 1 tbsp water; drizzle evenly over the wraps. Top with cilantro, if desired.
- Serving size: 1 filled tortilla wrap