Omelet Wraps with Stir-Fried Veggies and Pork

I love stir fry, so when I saw all the leftover veggies in my fridge, I thought that is what I would do. There were a couple of uncooked pork chops as well. But, I was a little tired of the same old veggies and rice, so I decided to turn it into a quick wrap. I scrambled some eggs with baby spinach and layered that on the bottom of the tortilla, then stir fried some veggies and pork, and layered that on top of the egg mixture. My usually very picky 6 year old loved it and I rejoiced!

So, here it is, folks, the dinner my son ate without bribery.



Omelet Wraps with Stir-Fried Veggies and Pork by Mary Ann
1 1/2 cups pork, cut into bite size pieces (you could use any meat or tofu)
2 or 3 garlic cloves, minced
1 Tbls dried onion flakes
5-6 Tbls soy sauce, divided
2 cups thinly sliced napa cabbage
1 summer/yellow squash, cut into 4ths lengthwise and chopped
1 cup matchstick carrots, chopped
1/2 cup chopped green onions
1 Tbls freshly grated gingerroot, or less to taste
6 large eggs
2 egg whites
3 oz (1/2 of a 6 oz bag) baby spinach
6 8-inch flour tortillas


Heat 1 Tbls canola oil in an electric skillet. Add pork, garlic, onion flakes, and 2 Tbls soy sauce. Saute until meat in cooked on all sides, 2-3 minutes. Remove meat and place in a small bowl. Add 1 Tbls canola oil to skillet and add cabbage, yellow squash, carrots, green onions, remaining soy sauce, and fresh ginger. Cover with lid and cook until veggies are tender, 5-8 minutes. Add meat back to skillet and saute for a few minutes. Turn off the heat and cover while you scramble the eggs.

Combine eggs and egg whites in a bowl, and lightly whisk. Spray another skillet with cooking spray and heat over low. Add egg mixture, salt, and pepper, to taste, and baby spinach. Scramble until eggs are cooked and spinach is wilted.

To serve, place a tortilla on a plate, spoon scrambled eggs down the center. Top with veggie mixture. Roll up and enjoy!