Mushroom and Egg Wrap | Partnership for a Healthier America

Preparation Time:

3 minutes

Cooking Time:

2 minutes

Total Time:

5 minutes

Yield:

1 serving

Ingredients:

Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Instructions:

Place potato, peppers and onion blend in a 2-cup microwavable measuring cup, add salt, loosely cover with plastic wrap and microwave on high for 1 minute, stirring once at the 30-second mark.

Add mushrooms and microwave on high for another minute, stirring at the 30-second mark. Drain off excess liquid before stirring in the egg, then cover. Place tortilla in the microwave too and heat on high for 30 seconds. Remove from microwave and stir in cheese and pepper.

Spoon mixture into warm tortilla and, if using, add the salsa on top. Fold the bottom of the wrap up over the eggs, and then roll the remaining sides around.

Wrap in waxed paper and refrigerate until ready to eat. When ready to serve, place wrap in microwave on high for 45-60 seconds, just until heated through. Grab it and go!

Individually, these wraps will hold in the refrigerator up to 3 days.