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Nutrition Facts
Serving Size 320 g
(Approx. 4 Servings)
Amount Per Serving
Calories 490 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 285 mg 95%
Sodium 860 mg 36%
Total Carbohydrate 45 g 15%
Dietary Fiber 6 g 24%
Sugars 1 g
Protein 20 g
Vitamin A 10% Iron 15%
Vitamin C 8% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spinach Mushroom Breakfast Wrap
Prep Time
Cook Time
12 minutes
Total Time
12 minutes
4  People


Recipe makes 4 Servings

4 Don Chema Spinach and Wheat Tortilla Wraps
6 large Central Market Pasture Eggs
1/2 Tsp kosher salt
1 Tbsp organic olive oil
1 H-E-B Spinach and Mushroom Breakfast Starter Kit
1 large avocado, thinly sliced
1/2 Tsp black pepper, freshly ground
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Heat an empty, dry skillet over medium high heat.
Toast tortillas lightly on both sides, just until slightly browned, but still soft. Set aside and keep warm.
Break eggs in a large bowl and whisk together with salt.
Add oil to skillet. From the Breakfast Starter kit, add mushrooms to pan. Sauté 4 to 5 minutes, or until mushrooms are nicely browned.
Also from kit add onions and bell pepper to pan. Stir and cook 4 to 5 minutes, or until onions soften and turn translucent.
Add spinach and tomatoes. Stir and cook for 1 minute.
Add beaten eggs to skillet. Stir gently until eggs are just cooked through, but not dry.
Remove from heat and divide equally between warm tortillas.
Top with avocado slices and freshly ground pepper.
Wrap up like a burrito and serve immediately with salsa if desired.


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