Mexican Inspired Scrambled Egg Breakfast Wrap

With Chipotle Chile Guacamole, Cilantro and Chopped Tomato

Mar 8, 2009 Renee Shelton

Quick to prepare and assemble, these breakfast wraps are good for on-the-go morning meals and for a satisfying lunch. Chipotles in Adobo sauce are used in the guacamole.

Chipotle chilies are a great addition for any pantry, and come in both canned and dried varieties or in a dried powder form. They are made from hot peppers that are smoked and dried. Chipotles provide a deep, smoky flavor to any recipe they are added to.

The dried forms of the chipotle can be added straight to a dish as it is being cooked, or reconstituted with a soaking of water or cooking liquid. The canned varieties, usually sold in an Adobo sauce, are processed with tomatoes, vinegar, and other spices or seasonings giving it a rich sauce that can be used with the chipotle peppers or simply on its own.

This recipe serves 4 to 6, depending on the size of the tortilla being used and amount of filling in the breakfast sandwich. Use a chipotle chile flavored tortilla for best flavor.

Chipotle Chile Guacamole Scrambled Egg Breakfast Wrap

Ingredients:

• 4 Chipotle Chile flavored or plain tortilla wraps, or 6 smaller fajita sized tortillas
• 1 Recipe Chipotle Guacamole, see below
• 1 medium-sized tomato, diced
• 1 cup liquid egg substitute, such as Egg Beaters (equivalent to 4 whole eggs)
• Pan spray, as needed for scrambling
• 4 oz. low fat cheddar cheese, shredded

Procedure:

1. Prepare the chipotle guacamole and divide it among the tortillas. Evenly top the guacamole with chopped tomatoes.
2. Place a non-stick frying pan that has been sprayed with no-stick cooking spray over medium heat. When the pan is hot, add in the liquid egg substitute and cook until scrambled.
3. Immediately remove the pan from the heat and divide the scrambled eggs between the tortillas, placing them over the guacamole. Top with shredded cheese and roll up the tortillas. Serve.

Chipotle Chile Guacamole

Ingredients:

• 1 avocado
• 1 chipotle pepper, briefly drained
• 1 tablespoon liquid from the canned chipotle peppers
• 1/2 lime, to be squeezed for its juice
• 1/4 cup chopped fresh cilantro
• 1 green onion, white and green parts chopped
• Salt and pepper to taste, if needed

Procedure:

1. Cut the avocado in half and remove the pit. Dice the flesh and scoop out with a spoon into a small mixing bowl.
2. Remove one chipotle pepper from the can and briefly drain (will still be covered in sauce). Place on a cutting board and chop up with a knife. Add to diced avocado. Measure out 1 tablespoon of the Adobo sauce from the canned chipotle peppers and mix in with the avocado.
3. Add in the chopped cilantro and green onion. Squeeze the 1/2 lime over everything, and stir to mix the ingredients. Adjust the flavorings with salt and pepper if desired. Use as a spread for the breakfast wraps.

The copyright of the article Mexican Inspired Scrambled Egg Breakfast Wrap in Healthy Cooking is owned by Renee Shelton. Permission to republish Mexican Inspired Scrambled Egg Breakfast Wrap in print or online must be granted by the author in writing.

Chipotle Guacamole Breakfast Wrap