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30 Days of Egg Whites: Mexican Taco Egg Wonton Parcels

Adding texture and a touch of Mexican flare, today we are going to create a tasty and easy to store, recipe that tastes amazing served both hot and cold.

Macros
Serving Size
Per Wonton
Calories
78
10g
Proteins
6g
Carbs
1.5g
Fats
Ingredients
  • 315g of egg whites
  • 50g Ground Turkey
  • 6 Wonton Wrappers
  • 30g Skim Mozzarella
  • 1/4 Cup Kidney Beans
  • 10g Onions
  • 6g taco seasoning (to taste)
  • Spices and salsa of choice to taste
Method
  1. Preheat oven to 350 degrees. On the stovetop heat a nonstick pan on medium heat.
  2. Add ground turkey and brown. Add in beans, onion, salt, pepper, taco seasoning, splash of water. Cook until onion is soft, meat is brown and sauce slightly thickens. Remove from heat and set aside.
  3. In a non stick muffin or cupcake tray (I used silicone cupcake trays) place one wonton wrapper, pushing it into the sides. With your meat mixture, carefully spoon the mixture equally across. Carefully fill each slot with egg whites, top with cheese then place into the oven and bake until egg is set, and wonton is nice and golden. Approximately 20-25 min.