Egg and Vegetable Wrap Recipes

Ingredients:

• 8 ounces firm tofu
• 2 Roma tomatoes (6 oz. total)
• 1 tablespoon olive oil
• 1 cup thinly slivered zucchini (1/4 in. by 3 in.)
• 1 cup thinly slivered red bell pepper (1/4 in. by 3 in.)
• 1 cup thinly sliced green onions
• 1 cup thinly sliced spinach leaves
• 1 tablespoon thinly sliced fresh basil leaves
• 1 1/2 cups pasteurized egg product (such as Egg Beaters) or egg whites
• Salt and pepper
• 4 flour tortillas (10 in. wide; see notes)
• 2 cups mixed baby salad greens (about 2 oz.), rinsed and crisped
• 1/2 to 1 cup marinara sauce, purchased or homemade, heated

Egg and Vegetable Wrap • Yield: 4 servings
Ingredients:

• 8 ounces firm tofu
• 2 Roma tomatoes (6 oz. total)
• 1 tablespoon olive oil
• 1 cup thinly slivered zucchini (1/4 in. by 3 in.)
• 1 cup thinly slivered red bell pepper (1/4 in. by 3 in.)
• 1 cup thinly sliced green onions
• 1 cup thinly sliced spinach leaves
• 1 tablespoon thinly sliced fresh basil leaves
• 1 1/2 cups pasteurized egg product (such as Egg Beaters) or egg whites
• Salt and pepper
• 4 flour tortillas (10 in. wide; see notes)
• 2 cups mixed baby salad greens (about 2 oz.), rinsed and crisped
• 1/2 to 1 cup marinara sauce, purchased or homemade, heated

Egg and Vegetable Wrap Nutrition Facts:
• Diet:
• Calories: 73.32
• Fat: 53.34
• Carbs: 51.55
• Protein: 102.11
• Cholesterol: 1.32
• Calcium: 213.86
• Sodium: 154.05

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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