This meat lover’s wrap from Maebells rolls up ham, bacon and egg with a tangy honey mustard sauce for a high-protein meal. In just 15 minutes, enjoy an easy-to-assemble meal that even the pickiest eater will enjoy! Sometimes the simplest things are the best things.
Bacon, Ham and Egg Wrap
Ingredients
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 4 slices reduced-sodium bacon
- 2 large (10-inch) tortillas
- 4 slices reduced-sodium ham
- 2 slices Swiss cheese
- 4 medium lettuce leaves
- 4 slices tomato
- 2 large eggs, beaten
Directions
In a small bowl, combine the mayonnaise, Dijon mustard and honey. Set aside.
Place a skillet on medium heat, and cook the bacon until crisp (about 4 minutes each side). Remove bacon from skillet, and place on paper towels.
Wipe the skillet clean and return to heat. Place each tortilla in the skillet for about 30 seconds, or until lightly browned. Place each tortilla on a plate. Top with 2 teaspoons of the honey Dijon, two slices of ham, one slice of cooked bacon, one slice of cheese, two leaves lettuce and two tomato slices; set aside.
Spray the skillet with cooking spray, and carefully pour a beaten egg into the skillet. When the egg is set, flip, and let it cook an additional 20 seconds. Remove from heat and place on wrap.
Carefully roll your wrap and slice down the center.
Repeat with the remaining egg.
Nutrition Information
Serves: 2 | Serving Size: 1 wrap
Per serving: Calories: 446; Total Fat: 26g; Saturated Fat: 11g; Monounsaturated Fat: 2g; Cholesterol: 244mg; Sodium: 894mg; Carbohydrate: 22g; Dietary Fiber: 1g; Sugar: 9g; Protein: 26g
Nutrition Bonus: Potassium: 73mg; Iron: 22%; Vitamin A: 10%; Vitamin C: 15%; Calcium: 22%
Annie is the gluten-free blogger behind Maebells that has a passion for revamping classic Southern comfort food into lighter, healthier, gluten-free meals. For more from Annie, head on over to her blog and connect with her on Twitter, Facebook, and Pinterest.
Photo courtesy of Annie Holmes. Original recipe published on Maebells.
