Egg and Vegetable Wrap

Egg and Vegetable Wrap
Photo by James Carrier

Ingredients

  • ½ to 1 cup marinara sauce, purchased or homemade, heated
  • 2 cups mixed baby salad greens (about 2 oz.), rinsed and crisped
  • 2 Roma tomatoes (6 oz. total)
  • 1 ½ cups pasteurized egg product (such as Egg Beaters) or egg whites
  • 1 tablespoon olive oil
  • 1 cup thinly sliced green onions
  • 1 tablespoon thinly sliced fresh basil leaves
  • + 6 more ingredients
    • Salt and pepper
    • 4 flour tortillas (10 in. wide; see notes)
    • 8 ounces firm tofu
    • 1 cup thinly slivered red bell pepper (1/4 in. by 3 in.)
    • 1 cup thinly sliced spinach leaves
    • 1 cup thinly slivered zucchini (1/4 in. by 3 in.)

1. Rinse tofu and cut into 1/2-inch cubes; drain well and gently pat dry. 2. Rinse and core tomatoes; halve lengthwise, then slice lengthwise. 3. Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add oil, zucchini, and bell pepper; stir often for 1 minute. Add tofu and tomatoes a...

View full recipe at My Recipes

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