Precooked potatoes make these wraps quick and easy to whip up; eggs and whole-wheat tortillas deliver protein and fiber to keep you full all morning.
1 1/3 cups refrigerated diced potatoes (such as Simply Potatoes)
6 center-cut bacon slices, chopped
1/4 cup diced shallot (about 2 oz.)
6 large eggs
2 tablespoons water
1/8 teaspoon kosher salt
3 tablespoons canola mayonnaise
2 teaspoons Sriracha chili sauce
4 (8-inch) whole-wheat tortillas
1 1/2 cups baby arugula (about 1 1/2 oz.)
Added sugars 0g
Calcium 11% DV
Potassium 5% DV
How to Make It
Place potatoes in a microwavable dish. Microwave at high until potatoes are almost tender, about 2 minutes.
Place bacon in a large skillet. Cook over medium-high until bacon begins brown, 5 to 6 minutes. Add shallot and potatoes to skillet; reduce heat to medium, and cook, stirring occasionally, until bacon is done and potatoes are soft and beginning to brown, 3 to 4 minutes. Transfer mixture to a bowl; cover to keep warm. (Do not wipe skillet clean.)
Whisk together eggs, 2 tablespoons water, and salt in a medium bowl until well combined. Add egg mixture to skillet. Cook, stirring constantly, until eggs are almost set, 1 to 2 minutes.
Stir together mayonnaise and Sriracha in a small bowl. Spread sauce evenly over tortillas. Layer potato mixture, scrambled eggs, and arugula evenly down center of tortillas; fold tortillas burrito-style. Serve immediately.
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