Bacon, Arugula Egg Wraps

  • 1 1/3 cups refrigerated diced potatoes (such as Simply Potatoes)

  • 6 center-cut bacon slices, chopped

  • 1/4 cup diced shallot (about 2 oz.)

  • 6 large eggs

  • 2 tablespoons water

  • 1/8 teaspoon kosher salt

  • 3 tablespoons canola mayonnaise

  • 2 teaspoons Sriracha chili sauce

  • 4 (8-inch) whole-wheat tortillas

  • 1 1/2 cups baby arugula (about 1 1/2 oz.)



Place potatoes in a microwavable dish. Microwave at high until potatoes are almost tender, about 2 minutes.



Place bacon in a large skillet. Cook over medium-high until bacon begins brown, 5 to 6 minutes. Add shallot and potatoes to skillet; reduce heat to medium, and cook, stirring occasionally, until bacon is done and potatoes are soft and beginning to brown, 3 to 4 minutes. Transfer mixture to a bowl; cover to keep warm. (Do not wipe skillet clean.)



Whisk together eggs, 2 tablespoons water, and salt in a medium bowl until well combined. Add egg mixture to skillet. Cook, stirring constantly, until eggs are almost set, 1 to 2 minutes.



Stir together mayonnaise and Sriracha in a small bowl. Spread sauce evenly over tortillas. Layer potato mixture, scrambled eggs, and arugula evenly down center of tortillas; fold tortillas burrito-style. Serve immediately.

© 2020 by Diet Center