Name: Cheesy Sriracha egg and rice wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 tbsp white rice; 2 tbsp water; 1 large egg; 5 large egg whites; 3 tbsp reduced-fat cheddar cheese, shredded; 2 8-inch low-carb tortillas; 2 tsp sriracha; 1/4 tsp salt; 4 olive oil cooking sprays; 1 green onions, thinly sliced

Nutrition

Per serving

497 calories

Protein: 43g; 29% of calories
Carbs: 66g; 45% of calories
Fat: 17g; 26% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
In a medium bowl, whisk the whole egg, egg whites, and the remaining salt until well combined and no streaks remain. Stir in the sliced green onions.
Coat a nonstick skillet with cooking spray and heat over medium-low heat. Add the egg mixture and cook, stirring slowly, for 3 minutes until mostly set but still slightly wet. Stir in the cooked rice and the shredded cheese until the cheese melts. Done when set and slightly moist, 160°F.
Wipe the skillet clean and return to medium heat. Warm each tortilla for 30 seconds until pliable.
Divide the egg and rice filling between the tortillas. Drizzle with sriracha. Fold in the sides and roll up tightly, placing them seam-side down to stay closed.

Nutrition

Ingredients

Instructions

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