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April 2004 Issue
Breakfast On the Go: Part 2
by Ronda L. Halpin
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Continuing last month's theme of quick breakfasts for people on the go, I'm offering a simple wrap sandwich this month. While there is actually a recipe, I highly encourage you to tweak it and take it in the spirit in which it's offered. Learn from the basic ideas offered and then use those techniques and ideas to suit what's in your refrigerator or what you are craving on a particular morning.

I love to include lots of fresh vegetables in my wrap and I tend to cut back on the cheese when adding creamy slices of avocado, but you can easily opt for some shredded cheese instead of avocado. If you do opt for the avocado, try sprinkling it with a little lime juice before adding it to the wrap -- it will keep it from darkening and will brighten the flavor a bit.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

South of Border AM Wrap

  • 1 tsp. olive oil
  • 1 egg
  • Salt & pepper
  • 1 whole wheat tortilla wrap
  • 1/4 avocado -- sliced
  • 2 slices smoked turkey
  • 1 small handful baby spinach
  • 2 T. prepared salsa
Heat the olive oil over medium heat in a small non-stick skillet. Crack the egg into the skillet and cook over hard. Season it with salt and pepper as desired.

Carefully slide the egg onto the tortilla and arrange the avocado, turkey, spinach and salsa over it. Carefully roll the wrap up and cut in two pieces. Place each piece in waxed paper to help keep it together and catch any juices and enjoy!

  • Yields: 1 serving
  • Preparation Time: 10 minutes
 



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