Egg White and Veggie Wrap

Ingredients

• Egg whites 5 large
• Whole wheat tortilla 1 medium
• Bell peppers 1/2 cup
• Onion 1/4 cup
• Olive oil spray 1 tsp

Method

1. Prepare the vegetables. Wash the bell peppers thoroughly. Dice the bell peppers and onion into small, even pieces to ensure they cook evenly.
   Tip: Use a sharp knife to make dicing easier and safer.
2. Heat the pan and sauté vegetables. Spray a non-stick skillet with 1 teaspoon of olive oil spray and heat it over medium heat. Add the diced bell peppers and onions to the pan. Cook, stirring occasionally, for about 5 minutes or until the vegetables are soft and slightly caramelized.
   Tip: Keep stirring to prevent the vegetables from burning and to cook them evenly.
3. Cook the egg whites. Pour the 5 large egg whites into the skillet with the cooked vegetables. Stir gently and cook for 2-3 minutes until the egg whites are fully cooked and fluffy. Avoid overcooking to keep them tender.
   Tip: Use a spatula to gently fold the egg whites with the vegetables for even cooking.
4. Warm the tortilla. While the eggs are cooking, warm the whole wheat tortilla in a separate dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly toasted.
   Tip: Warming the tortilla makes it easier to roll without cracking.
5. Assemble the wrap. Place the cooked egg white and veggie mixture in the center of the warmed tortilla. Fold the sides over and roll tightly to form a wrap.
   Tip: Tuck in the sides first to prevent the filling from falling out.

Pro tips

• Use fresh vegetables for the best flavor and texture.
• If you prefer, add a pinch of salt and pepper to the eggs while cooking for extra taste.