Egg-and-Cheese Wraps by Nancy T. Maar
This dish is easy and very popular with kids. It also makes a nice weekend treat, one that's tasty while leaving you a little extra time to relax.
Yields 2 servings; serving size 2 wraps
Calories: 485.29
Protein: 21.75 grams
Carbohydrates: 42.14 grams
Sugar: 3.2 grams
Fat: 25.16 grams
1 tablespoon butter or buttery spread
4 6-inch flour or corn tortillas
4 tablespoons salsa
4 eggs
4 tablespoons grated Monterey Jack or Pepper Jack cheese
Melt the butter in a nonstick frying pan. Set the broiler to 350°F. Put the tortillas on a cookie sheet and run them under the broiler until toasted on one side.
While the tortillas are toasting, break eggs into frying pan and fry. Drizzle the untoasted side of tortillas with salsa. Place an egg on each tortilla.
Spoon the cheese on top of the eggs. Fold each wrap and serve. If you like, you can also warm wraps in a 350° oven for 4–5 minutes.
Wrap and Roll
You can serve wraps whole or halved at mealtime, or you can slice them into pretty little discs to serve as snacks or appetizers. Try stuffing your wraps with all kinds of goodies. You can mix various kinds of cheeses, meats, and fruits into spreads to make nutritious little surprises.
