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Tex Mex Egg White Breakfast Wrap

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  • Prep 5 min
  • Total 20 min
  • Servings 4
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This easy, flavorful wrap will keep you filled up for hours.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 1 cup egg whites
  • 1/4 cup nonfat milk
  • Salt and pepper, to taste
  • 4 burrito-size tortillas
  • 1 cup spicy chili, warmed up
  • 1 Hass avocado, finely chopped
  • 1 red, orange or yellow bell pepper, finely chopped
  • 1/2 cup grated extra sharp cheddar cheese


  • 1
    Heat a large nonstick skillet on the stove.
  • 2
    In a mixing bowl, whisk together the egg whites, milk, salt and pepper. Pour the mixture into the skillet. Cook, stirring occasionally, until the whites are light and fluffy and cooked through. Remove from the heat.
  • 3
    Lay out the our tortillas and divide the egg whites evenly among them. You'll want to spread them down the center, leaving about 1/3 of one end without any.
  • 4
    Drizzle the chili over the egg whites, dividing evenly among the tortillas. Top each one with 1/4 of the avocado, bell pepper and cheddar cheese.
  • 5
    Fold the bottom of the tortillas up over the filling. Then, roll them up. Secure with a toothpick, if desired.
  • 6
    Serve immediately.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Egg Whites Get a Makeover!

    Since the beginning of the year, I have been occasionally trading my poached or over-easy eggs for egg whites. When it comes to omelets, or even scrambled eggs, I don’t really see that much of a difference in taste.

    But scrambled egg whites can get a little boring.

    Here’s a fabulous way to shake up those creamy white scrambled egg whites with a fast, fresh, flavorful breakfast wrap. Or breakfast burrito, if you prefer. But really that’s just a difference of semantics.

    My Tex Mex Egg White Breakfast Wrap layers scrambled egg whites with spicy chili, bits of avocado and sweet bell peppers and a sprinkling of extra sharp cheddar.

    Then it’s all wrapped up.

    Even if you aren’t a big egg white fan, you will barely notice you are eating them in this wrap. Seriously.

    And it’s fast to make. Especially if you chop the avocado and pepper while you are scrambling the egg whites and heating the chili. Multitasking … it’s where it’s at.

    Look, this isn’t the perfect recipe for a busy work or school day when you need an instant breakfast. Although it’s fast to make (about 20 minutes total!), it’s too much for a day like that.

    But when you want a hearty weekend breakfast that won’t have you slaving in the kitchen all morning? This is perfect for that. And it’s a nice change up from the omelet-pancake-scrambled eggs rotation.  And check here if you're looking for more great healthy breakfast ideas.

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

    How do you like your eggs?
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