YOUR SOLIN GENERATED RECIPE
Creamy Avocado and Spinach Egg Wrap
Fluffy scrambled eggs and savory turkey breast folded with wilted spinach into a toasted wrap for a creamy, protein-rich meal.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
2 oz smoked turkey breast
1 medium whole wheat tortilla
0.25 whole avocado
0.25 cup nonfat greek yogurt
1 cup fresh baby spinach
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Whisk the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper in a bowl until the mixture is well combined and smooth.
Dice the smoked turkey breast into small bite-sized pieces.
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the turkey breast and baby spinach to the skillet, sautéing for 2 minutes until the spinach is wilted and turkey is warmed through.
Pour the egg mixture into the skillet, stirring gently with a spatula to create soft, creamy curds.
While the eggs cook, warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until soft and pliable.
Slice the avocado and arrange the slices in the center of the warmed tortilla.
Top the avocado with the scrambled egg, turkey, and spinach mixture.
Fold the bottom and top of the tortilla inward, then roll tightly from the side to form a secure wrap.