Sandwiches, Wraps and Tacos

BLT Egg Wrap


1 slice chicken bacon, cooked
1 egg
1/4 tsp (1 mL) onion powder
Salt and pepper, to taste
1 small low fat flour tortilla (2g fat)
2 tsp (10 mL) low-fat mayonnaise
Leaf lettuce
2 Tbsp (30 mL) diced tomato


Cook bacon in non-stick skillet over medium heat, or in microwave, until crisp; fold in half and set aside. Wipe skillet clean. Whisk together egg, onion powder, salt and pepper in small bowl. Pour mixture into skillet; cook, stirring slightly, over medium heat. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains but are still moist. Spread tortilla with mayonnaise. Place lettuce on top, add bacon, egg and tomato. Fold wrap and serve.

Servings: 1
Preparation: 5 minutes
Cooking: 2 minutes

Nutrients per serving:

Calories: 230
Carbohydrate: 21 g
Fat: 11 g
Protein: 12 g
Fibre: 2 g
Sodium: 570 mg