Speedy, protein-packed, and delicious to boot? This easy wrap is everything it’s cracked up to be.
Heat 1 tsp olive oil in a small nonstick skillet over medium heat. Add ¼ cup each finely chopped zucchini and red bell pepper, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes. Beat 1 large egg in a bowl; stir in cooked vegetables and a pinch of salt. Pour mixture back into skillet and cook over medium heat, turning once, until set, 1 minute per side. Place 1 slice muenster cheese on top, and slide onto a 6-inch flour tortilla. Roll up wrap; serve.
PER SERVING: 310 cal, 20g carbs, 15g protein, 19g fat, 205mg chol, 540mg sodium, 2g fiber