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BLT Egg Wrap
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| Preparation 5 min. Cooking 2 min. Ingredients | |
| 1 slice | chicken bacon, cooked |
| 1 | egg |
| ΒΌ tsp | onion powder |
| Salt, to taste | |
| pepper, to taste | |
| 1 small | low-fat flour tortilla, (2 g fat) |
| 2 tsp | low-fat mayonnaise |
| Leaf | lettuce |
| 2 tbsp | diced tomato |
Method
Cook bacon in non-stick skillet over medium heat or in microwave until crisp; fold in half and set aside. Wipe skillet clean. Whisk together egg, onion powder, salt and pepper in small bowl. Pour mixture into skillet; cook, stirring slightly, over medium heat. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but eggs are still moist. Spread tortilla with mayonnaise. Place lettuce on top; add bacon, egg and tomato. Fold wrap and serve.
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