Weight-Loss Egg White Wrap with Turkey

Inspired by the American love of portable breakfasts, this wrap starts with liquid egg whites cooked thin like a crepe. Lean turkey, fresh spinach, tomato, and reduced-fat feta tuck inside with a dusting of everything bagel seasoning.

Serves 2 · 8 min prep · 12 min cook

Estimate for one serving

• 240 cal
• 36g protein
• 8g carbs
• 7g fat
• 3g fiber

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Ingredients

• 1 1/2 cups liquid egg whites
• 6 oz sliced low-sodium turkey breast
• 2 cups fresh spinach leaves
• 1 medium diced tomato
• 1/4 cup crumbled reduced-fat feta cheese
• 1 tsp everything bagel seasoning
• as needed olive oil spray
• 1/4 tsp black pepper

Instructions

1. 1Heat a 10-inch nonstick skillet over medium heat and mist lightly with olive oil spray.
2. 2Pour half of the liquid egg whites into the pan and tilt to form a thin, even circle like a crepe.
3. 3Cook undisturbed for 2 to 3 minutes until the surface looks mostly set and the edges lift easily, then carefully flip and cook 30 to 45 seconds more.
4. 4Slide the egg-white wrap onto a plate and repeat with the remaining egg whites to make a second wrap.
5. 5Lay turkey slices in a single layer across the center of each warm wrap.
6. 6Pile spinach and diced tomato on top of the turkey, then sprinkle with reduced-fat feta and everything bagel seasoning.
7. 7Grind black pepper over the filling, then fold the sides of each egg-white wrap inward and roll tightly like a burrito.
8. 8Return the rolled wraps to the skillet for 1 minute per side if you want the outside lightly golden and the cheese warmed through, then slice in half and serve immediately.