Name: 4 To-Go Wraps
Prep time: 50 min
Cook time: 20 min
Yield: 1
Cuisine: Internacional
Ingredients: 1 tablespoon olive oil, egg wrap; 3 tablespoons white onion, finely chopped, egg wrap; 1/2 cups button mushrooms, sliced, egg wrap; 1/2 tablespoons epazote, finely chopped, egg wrap; 1 tablespoon olive oil, egg wrap; 2 eggs, beaten, egg wrap; 1 slice panela cheese, egg wrap; 1 pinch salt and pepper, egg wrap; 1 tortilla for wrap, egg wrap; 1/2 avocados, egg wrap; 1/2 cups spinach, egg wrap; 1 chicken breast, caprese salad wrap; 1/4 cups cherry tomato, caprese salad wrap; 1/4 cups Mozzarella cheese, diced, caprese salad wrap; 2 tablespoons olive oil, caprese salad wrap; 2 tablespoons balsamic vinegar, caprese salad wrap; 1 tablespoon oregano, caprese salad wrap; 1 pinch salt and pepper, caprese salad wrap; 1 tortilla for wrap, caprese salad wrap; 1/4 cups basil, caprese salad wrap; 1/2 cups tuna, canned in water for tuna wrap; 1/4 cups cucumber, diced, tuna wrap; 1/4 cups Greek yogurt, tuna wrap; 1 tablespoon lime juice, tuna wrap; 1 tablespoon garlic, finely chopped, tuna wrap; 1 tablespoon olive oil, tuna wrap; lettuce, tuna wrap; 2 tablespoons olive oil, vegetarian chili wrap; 1/4 cups red onion, finely chopped, vegetarian chili wrap; 1 tablespoon garlic, finely chopped, vegetarian chili wrap

Preparation

30 mins

20 mins

Low

For the egg wrap, heat a pan over medium heat with the oil and fry the onion with the mushrooms, add the epazote and season to your taste with salt and pepper. Set the filling aside. Heat a small pan with olive oil over medium heat and pour in the beaten eggs, form the omelet and flip to cook on both sides. Fill with the previous preparation and panela cheese, fold in half and set aside.