Egg White Turkey Spinach Wrap

American breakfast culture loves a handheld wrap you can take on the go. Soft-scrambled egg whites meet deli turkey and baby spinach inside a warm whole-wheat tortilla for a simple, savory morning bite.

Serves 2 · 8 min prep · 12 min cook

Estimate for one serving

• 290 cal
• 34g protein
• 24g carbs
• 7g fat

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Ingredients

• 1 cup egg whites
• 6 oz deli turkey breast slices
• 2 cups fresh baby spinach
• 2 large whole-wheat tortillas
• 1/3 cup reduced-fat shredded mozzarella
• 1/2 cup halved cherry tomatoes
• as needed olive oil spray
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tsp everything bagel seasoning
• to taste hot sauce

Instructions

1. 1Heat a nonstick 10-inch skillet over medium heat and lightly coat with olive oil spray.
2. 2Pour in the egg whites and season with garlic powder and black pepper. Let them set for 30 seconds without stirring.
3. 3Gently scramble the whites with a spatula, folding until just cooked through and still soft, about 2 to 3 minutes total. Transfer to a plate.
4. 4Wipe the same skillet clean and return to medium heat. Warm each tortilla for 20 seconds per side until pliable.
5. 5Lay the warm tortillas flat. Layer turkey slices evenly across the center of each.
6. 6Top the turkey with the scrambled egg whites, fresh baby spinach, halved cherry tomatoes, and shredded mozzarella.
7. 7Sprinkle everything bagel seasoning over the fillings. Add a few dashes of hot sauce if desired.
8. 8Fold in the sides of each tortilla, then roll tightly from the bottom into a secure burrito-style wrap.
9. 9Return the wraps seam-side down to the skillet over medium-low heat. Toast 1 to 2 minutes per side until golden and the cheese melts.
10. 10Slice each wrap in half on a diagonal and serve hot for a lean high-protein weekday breakfast.