Name: Sriracha egg and grain wraps
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 13 g organic quinoa; 1 tbsp brown rice; 1/3 cup water; 1 large egg; 5 large egg whites; 1 1/2 tbsp reduced-fat cheddar cheese, shredded; 2 low-carb tortillas; 2 tsp sriracha; 1/4 tsp salt; 4 olive oil cooking sprays; 1 green onions, thinly sliced

Instructions

Prep 15 min · Cook 45 min

In a small saucepan, combine the quinoa, brown rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to the lowest setting, cover with a tight-fitting lid, and simmer for 30 to 35 minutes until the rice is tender. If the pan looks dry before the rice is soft, add a splash of water. Drain any excess liquid, then let rest, covered, for 5 minutes.
While the grains simmer, whisk the whole egg, egg whites, and the remaining salt in a medium bowl until 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 with a spatula, for 4 to 5 minutes until large soft curds form and the eggs are mostly set but still slightly wet. Remove from the heat and gently fold in the cooked grains and cheese until the cheese melts. Done when set but still moist, 160°F.
Wipe the skillet clean and return to medium heat. Warm each tortilla for 30 seconds until pliable.
Divide the egg and grain filling between the warm tortillas. Drizzle with sriracha. Fold in the sides and roll up tightly, placing them seam-side down to stay closed.

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Ingredients

Instructions

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