Make the Sugar Bombs® Pico de Gallo: In a medium bowl, combine the tomatoes, red onion, cilantro, lime juice, and salt. Stir to combine and set aside.
Start with the tortilla on a cutting board and using a knife, make a vertical slit starting from the center of the tortilla straight down to the bottom. Repeat for remaining tortillas.
Distribute the fillings among the tortillas evenly starting with the One Sweet® Pepper rings in the bottom left quarter and continue with the goat cheese in the top left quarter, the baby spinach in the top right quarter, and the scrambled egg whites in the bottom right quarter.
Starting with the bottom left quarter of each tortilla, fold it up and over the top left quarter. Now fold over the top right quarter and then fold over the remaining bottom right of the tortilla. Repeat with the remaining tortillas.
Heat a large skillet over medium heat and add extra virgin olive oil, swirling the pan to coat evenly. Add the wraps to the skillet and fry until the tortilla is crispy, flipping once, about 2-3 minutes per side. Serve with Sugar Bomb Pico de Gallo and hot sauce.
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