Categories: Breakfast
Ingredients
- 1 package Hungry Girl Whole Wheat Flatout Flatbread Foldits
- 1/2 cup Egg Whites
- 1/2 cup Low-fat Cheddar Cheese blend
- 5 strips Low Sodium Bacon, cut into 1 inch pieces
- 2 medium Potatoes, cut into 1/2 inch cubes
- 1/2 cup of finely diced Green Pepper
- 1/2 cup of finely diced White Onion
- 1/2 cup of Salsa
- Salt & Pepper to taste
- 2 Tablespoons Olive Oil
Directions
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In a large skillet heat olive oil over medium high heat.
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Season potatoes with salt and pepper and add to hot skillet, cook for 10 minutes turning occasionally to brown all sides.
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While potatoes are cooking add the bacon pieces to a small skillet and cook over medium heat until crispy.
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Then after the potatoes have cooked for their 10 minutes add the diced green peppers and white onions to the pan and reduce the heat to medium low and cover cooking an extra 20 minutes or until fork tender.
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After the bacon is nice a crispy remove from pan and allow to drain.
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Wipe the pan and proceed to cook the egg whites over medium low heat, seasoning to taste with salt and pepper.
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Once everything is cook then build your wraps by layering the potatoe mixture and egg whites and topping with the bacon using the Hungry Girl Whole Wheat Flatout Flatbread Foldits as a base. Finish off the wrap with a tablespoon of your favorite salsa and a sprinkle of low-fat cheese.