Muscle-Building Egg White Turkey Wrap

American breakfast culture loves a handheld meal you can take on the go. This wrap folds fluffy egg whites and seasoned lean turkey with spinach and melted mozzarella inside a whole-wheat tortilla for a satisfying morning bite.

Serves 2 · 10 min prep · 15 min cook

Estimate for one serving

• 395 cal
• 42g protein
• 28g carbs
• 12g fat
• 3.3g fiber

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Ingredients

• 1 cup egg whites
• 8 oz lean ground turkey
• 2 large whole-wheat tortillas
• 2 cups baby spinach
• 1/2 cup shredded low-fat mozzarella
• 1/2 cup diced tomato
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp olive oil

Instructions

1. 1Heat a nonstick skillet over medium heat and add the olive oil.
2. 2Add the lean ground turkey, breaking it up with a spatula, and season with garlic powder, smoked paprika, salt, and black pepper.
3. 3Cook the turkey until fully browned and no pink remains, about 6 to 7 minutes, then transfer to a plate.
4. 4Wipe the skillet lightly if needed and pour in the egg whites.
5. 5Scramble the egg whites over medium heat, stirring gently until just set and still moist, about 2 to 3 minutes.
6. 6Warm the whole-wheat tortillas in a dry pan or microwave for 15 seconds so they are pliable.
7. 7Lay each tortilla flat and layer baby spinach down the center.
8. 8Top the spinach with scrambled egg whites, cooked turkey, diced tomato, and shredded mozzarella.
9. 9Fold in the sides of the tortilla, then roll tightly from the bottom to form a secure wrap.
10. 10Return the wraps seam-side down to the warm skillet for 1 minute per side if you want the cheese melted and the exterior lightly toasted.
11. 11Slice each wrap in half on the diagonal and serve hot.