Egg and Vegetable Wrap

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  • 1 tablespoon olive oil
  • 1 cup thinly slivered zucchini
  • 1 cup thinly slivered red bell pepper
  • 8 ounces firm tofu, cut into 1/2-inch cubes
  • 2 Roma tomatoes, cored, seeded and chopped
  • 1 cup thinly sliced green onion
  • 1 cup thinly sliced spinach leaves
  • 1 tablespoon thinly sliced basil
  • 1 1/2 cups pasteurized egg product (such as Egg Beaters)
  • Salt and freshly ground black pepper to taste
  • 4 flour tortillas
  • 1/2 cup bottled marinara sauce or salsa


Heat oil in a frying pan over high heat.
Stir-fry zucchini and bell pepper for 1 minute.
Add tofu and tomatoes and stir until hot.
Add green onion, spinach and basil and stir until wilted.
Add egg and stir until set.
Add salt and pepper to taste.
Spoon 1/4 of filling along one side of each tortilla, about 1 inch from front and 1 inch from side edges.
Roll up tightly like a burrito.
Cut in half diagonally, and serve topped with marinara sauce or salsa.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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