Weight-Loss Egg-White Veggie Wrap Stacks

Serves 2 · 12 min prep · 15 min cook

Ingredients

• 1.5 cups liquid egg whites
• 2 cups packed baby spinach
• 1 cup halved cherry tomatoes
• 1 small diced zucchini
• 0.5 diced red bell pepper
• 1 minced garlic clove
• 0.5 tsp dried oregano
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• as needed olive oil spray
• 2 large whole-wheat or low-carb tortillas
• 0.25 cup nonfat Greek yogurt
• 1 tsp fresh lemon juice
• 2 tbsp chopped fresh basil or parsley

Instructions

1. 1Lightly spray a large nonstick skillet with olive oil and set over medium heat. Add the diced zucchini and red bell pepper and cook 4 to 5 minutes until softened and lightly golden at the edges.
2. 2Stir in the minced garlic, halved cherry tomatoes, and oregano. Cook another 2 minutes until the tomatoes begin to blister and release juice. Season with salt and pepper.
3. 3Add the baby spinach and toss just until wilted, about 1 minute. Transfer the vegetable mixture to a plate and wipe the skillet clean.
4. 4Respray the skillet lightly and pour in the egg whites. Cook over medium heat, gently scrambling or letting them set into a thin sheet, until fully opaque and just firm, 3 to 4 minutes.
5. 5Warm the tortillas briefly so they flex without cracking. Stir lemon juice into the Greek yogurt to make a quick light sauce.
6. 6Spread a thin layer of lemon yogurt on each tortilla. Layer half the cooked egg whites and half the sautéed vegetables down the center of each.
7. 7Sprinkle chopped herbs over the filling. Fold the sides in and roll tightly into wraps, or stack the filling and fold like a flat packet.
8. 8Slice each wrap in half on the bias if desired and serve warm. The stacks should feel light, packed with vegetables, and high in protein without heaviness.