Egg Salsa Wrap

Prep Time: 10 minutes
Cooking Time: 2 minutes

Makes: 1 serving


2 tbsp diced cucumber 30 mL
2 tbsp diced yellow pepper 30 mL
2 tbsp diced tomato 30 mL
1 tsp diced red onion 5 mL
1 tsp finely chopped cilantro
5 mL ½ cup PUREGG Egg Whites™ liquid egg whites, well shaken 125 mL
Dash each hot pepper sauce, salt and pepper Dash
1 tsp vegetable oil 5 mL
1 tsp wheat germ or bran (optional) 5 mL
1 large spinach soft tortilla 1 large
3 tbsp shredded low fat cheddar cheese 45 mL


  1. For salsa, combine cucumber, yellow pepper, tomato, red onion and cilantro; season to taste with salt and pepper; set aside.
  2. Whisk liquid egg whites with salt, pepper and hot pepper sauce. In small nonstick skillet, heat oil over medium heat. Pour in egg white mixture and sprinkle with wheat germ. Cook and stir for 30 seconds. Cover and let cook 1-2 minutes or until eggs are almost set and bottom is browned.
  3. Place omelet on tortilla, sprinkle with cheese and salsa. Roll up, secure with wooden pick, if necessary. Serve immediately.


  • Recipe may be doubled, prepare two omelets.
  • Try other flavoured tortilla wraps.
  • Prepared salsa may be used for convenience, use about ¼ cup (50 mL) per wrap.
  • Wheat germ or bran adds extra fibre to recipe.

Nutritional Info Per Serving

Fat: 12 g | Calories: 367 | Cholesterol: 11 mg | Carbohydrates: 36 g | Protein: 25 g | Dietary Fibre: 2 g