Servings: 1 (click to scale)
Ingredients
For the Peppercorn Ranch Yogurt Spread
- 1/4 cup plain fat free Greek yogurt
- 3/4 tsp ranch dressing
- 1/8 tsp ground black pepper
For the Breakfast Potatoes
- 1 tsp oil
- 1/4 cup green bell pepper diced
- 2 Tbsp yellow onion diced
- 1/2 cup potatoes diced
- 1 pinch ground black pepper
- 1 pinch ground paprika
For the Wrap
- 1 ea 8-inch low carb wrap
- 1 slice cheddar cheese
- 1/2 cup egg white scrambled
- 1 slice bacon
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Instructions
For the Peppercorn Ranch Yogurt Spread
- In a mixing bowl with a whisk, combine the Greek yogurt, ranch dressing, and black pepper. Mix well until fully combined.
For the Breakfast Potatoes
- Heat the oil in a skillet over medium heat. Add the diced green pepper and onion and cook for 3–4 minutes, until softened. Add the potatoes and continue to cook for 6–8 minutes, stirring occasionally, until the potatoes are golden brown and lightly crisp. Season with the black pepper and paprika, stirring to coat evenly.
For the Wrap
- Spread 1 tablespoon of peppercorn ranch yogurt spread evenly around the middle of the wrap.
- Layer the following on top of the peppercorn ranch yogurt spread, in this order: 1 slice of cheddar cheese, cut in half, 1/2 cup scrambled egg whites, 1 slice of bacon, cut in half, and 2 oz. of breakfast potatoes.
- Fold over 1/4 of the wrap on the bottom and one side of the tortilla, then roll over the top of the tortilla.
Nutrition
Calories: 277kcal | Carbohydrates: 24g | Protein: 24g | Fat: 12g | Saturated Fat: 12g | Sodium: 762mg | Fiber: 13g
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