Turkey Egg-White Spinach Breakfast Wrap

Breakfast wraps rose as a quick American morning staple for busy days. This version folds fluffy scrambled egg whites with wilted spinach and lean turkey into a warm whole-wheat tortilla.

Serves 2 · 8 min prep · 10 min cook

Estimate for one serving

• 265 cal
• 32g protein
• 22g carbs
• 6g fat

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Ingredients

• 1 cup egg whites
• 4 oz sliced turkey breast deli meat
• 2 cups fresh baby spinach
• 1/4 cup low-fat shredded cheddar
• 2 large whole-wheat tortillas
• as needed olive oil spray
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• optional for serving hot sauce or salsa

Instructions

1. 1Warm a medium nonstick skillet over medium heat and mist lightly with olive oil spray.
2. 2Pour in the egg whites, season with garlic powder and black pepper, and gently scramble until just set and still moist, about 2 to 3 minutes.
3. 3Push the cooked egg whites to one side of the pan and add the spinach; toss until wilted and bright green, roughly 45 seconds.
4. 4Warm the tortillas one at a time in a dry skillet or microwave for 15 seconds so they become pliable.
5. 5Lay each tortilla flat and layer half the turkey slices down the center.
6. 6Spoon half the scrambled egg whites and wilted spinach over the turkey, then sprinkle with shredded cheddar.
7. 7Fold in the sides of the tortilla, then roll tightly from the bottom to form a secure wrap.
8. 8Return the wraps seam-side down to the skillet for 30 to 45 seconds per side to lightly crisp the exterior and melt the cheese.
9. 9Slice each wrap on the diagonal if desired and serve hot with a side of hot sauce or salsa.
10. 10Eat immediately for the best texture contrast between the soft filling and lightly toasted tortilla.