Ingredients
Method
Preparation
- In a bowl, whisk together the eggs and season with salt and pepper.
- Heat a non-stick skillet over medium heat and scramble the eggs until fluffy and cooked through. Set aside.
- In a separate bowl, mix together the cottage cheese, diced tomatoes, chopped cilantro, and lime juice.
- Lightly warm the whole-wheat tortillas in the non-stick skillet for about a minute on each side or microwave them for about 20 seconds until they are pliable and warm.
Assembly
- On each tortilla, layer the scrambled eggs first, followed by the cottage cheese mixture, and finally, the sliced avocado.
- Carefully roll the tortilla tightly into a wrap and seal the fillings inside.
- Enjoy immediately or wrap tightly in foil or parchment for meal prep.
Notes
You can serve this wrap warm or at room temperature. It’s great on its own, but you can also pair it with fresh fruit or a light smoothie for a complete breakfast. If you’re feeling adventurous, drizzle some hot sauce or add salsa for an extra kick! If you have leftovers or want to prepare it ahead of time, you can store the wrap wrapped tightly in foil or parchment paper. Keep it in the refrigerator for up to 2 days. When you’re ready to eat, you can enjoy it cold or warm it in a skillet or microwave for a quick meal. You can add other ingredients like spinach or bell peppers for extra nutrients.
