Cinnamon French Toast Wrap (a quick, easy and delicious breakfast for one)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 large wrap (i used flatout light original wraps.)
- optional topping and filling ingredients such as diced banana, diced strawberries, blueberries, maple syrup, nut butter, shredded unsweetened coconut
- Carbohydrate 14.09649 g
- Cholesterol 9.8 mg
- Fat 2.1895 g
- Fiber 1.38059996032715 g
- Protein 8.2145 g
- Saturated Fat 1.35178 g
- Serving Size 1 1 Serving (250g)
- Sodium 257.699 mg
- Sugar 12.7158900396729 g
- Trans Fat 0.126112 g
- Calories 110 calories
Heat a large skillet over medium-high heat and prepare it with an all-natural cooking spray or coconut oil.Whisk eggs, cinnamon and vanilla together in a shallow bowl. Dip wrap in shallow bowl, making sure to cover the entire wrap with the egg mixture. There will be leftover egg mixture.Lay the wrap flat on the skillet and cook for about 2-4 minutes on each side.Transfer wrap to a plate and use the same heated skillet (you may need more cooking spray or oil) to cook up the leftover egg mixture, omelet style. Cooking your egg omelet or pancake style makes the egg easier to transfer to your wrap and it also will stay put in the wrap better.Add in all of your favorites, like the suggested banana, strawberries, blueberries and a drizzle of nut butter.Roll up your Cinnamon French Toast Wrap and cut in half, if desired. I added a drizzle of maple syrup and a sprinkle of shredded unsweetened coconut over the top.
