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Veggie-Filled Crunch Wrap Burritos

Freeze em' or enjoy them the morning of - these make for a perfect on the go healthy breakfast!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


  • 4 large Whole Wheat Tortillas
  • 1/2 cup sliced cherry tomatoes
  • 1/2 cup shredded cheddar cheese
  • 1 red bell pepper seeded and diced
  • 8 oz. white button mushroom thinly sliced
  • 6 eggs
  • 2 cups baby spinach chopped
  • 1/4 cup fresh basil chopped
  • 1/2 red onion diced
  • 1-2 avocado
  • 3-4 Tbsp. EVOO
  • 2 cloves garlic minced
  • salt and pepper to taste
  • Hot sauce optional
  • PAM


  • Make sure all vegetables are sliced and prepped. Heat 1 Tbsp. of olive oil with garlic and sauté the mushrooms until softened = about 5-7 minutes. Set aside in small bowl.
  • Spray a medium sized skillet with pam. Beat 6 eggs in a bowl (add a drop or 2 of milk in your eggs while you whisk for a fluffier egg). Over medium heat, cook the red onion, bell pepper, jalapeno and then add in the basil and eggs. Cook until eggs are done and remove from heat.
  • Then heat remaining olive oil in a medium-large sized skillet. While oil is heating, fill and wrap your burritos. I layered mine like this: cheese, spinach, mushrooms, eggs and then tightly wrap your tortilla into a burrito. (I wanted my tomatoes and avocado on the side). In the hot olive oil, cook the burrito on each side until they reach a golden brown color. Repeat with remaining tortillas. Top with additional cheese and parsley if desired.


Hot sauce is super yummy with these if you like spicy!