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Hearty Tex-Mex Wrap

Servings 4 -6
Author Marina John

Ingredients

  • 1 1/2 cups Egg Beaters Original
  • 1 lb HEB Fajita Seasoned Boneless Skinless Chicken Breast- cubed popcorn nugget size
  • 6-8 large HEB Flour Tortillas
  • 1 large Onion -chopped
  • 1 large Pepper I prefer the orange/yellow ones- chopped. {I include the seeds to add additional spice but this is optional)
  • Freshly Ground Pepper for seasoning
  • 1 stick HEB salted butter for sauteing

Instructions

  1. Grab a skillet/frying pan and saute the onions in 1/2-1 tbsp of butter (You can add more butter if you'd like. Personally I try to use as little butter as possible to keep it healthy.)
  2. When this begins to turn golden brown, add the cubed chicken pieces and saute till cooked (Takes about 10-12 minutes)
  3. While the chicken is being cooked, take a smaller frying pan, add 1/2 tbsp of butter and scramble the egg beaters in the same.
  4. Generously season the scrambled eggs with pepper, based on taste (I don't add salt as we're using salted butter) and set aside when done.
  5. When the chicken cubes are close to being done (Approx 9-10 minutes into the cooking process), throw in the peppers and saute till the chicken is well done.
  6. Once the chicken is cooked, gently mix in the scrambled eggs.
  7. Now take a flour tortilla and place a generous serving of the chicken-egg mix in the center, ensuring you make tiny folds on either side of the tortilla to keep the stuffing in. (Refer to the photograph)
  8. Roll the tortilla from North to South and voila, your Hearty Tex Mex Wrap is ready!