Name: Egg White Veggie Wrap with Greek Yogurt Spread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.33 cup Non-fat Plain Greek Yogurt; 1 Whole Wheat Wrap; 1 cup Fresh Spinach; 0.5 cup chopped Red Bell Pepper; 1 teaspoon Olive Oil; 1 ounce Avocado slices; Pinch of dried dill and sea salt

Egg White Veggie Wrap with Greek Yogurt Spread

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Wrap with Greek Yogurt Spread

Sautéed egg whites and crisp bell peppers tucked into a toasted whole wheat wrap with a tangy, herbed Greek yogurt spread.

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NUTRITION

Protein

35.7g

Fat

13.7g

Carbs

38.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.33 cup Non-fat Plain Greek Yogurt

1 Whole Wheat Wrap

1 cup Fresh Spinach

0.5 cup chopped Red Bell Pepper

1 teaspoon Olive Oil

1 ounce Avocado slices

Pinch of dried dill and sea salt

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PREPARATION

1
In a small bowl, mix the Greek yogurt with a pinch of dried dill and sea salt to create the spread.
2
Heat the olive oil in a non-stick skillet over medium heat.
3
Add the chopped red bell peppers and sauté for 3-4 minutes until they begin to soften.
4
Add the fresh spinach to the skillet and cook until just wilted.
5
Pour the egg whites into the skillet with the vegetables and scramble until fully cooked and firm.
6
Warm the whole wheat wrap in a separate dry pan or microwave for 10 seconds.
7
Spread the Greek yogurt mixture evenly over the center of the wrap.
8
Top with the scrambled egg white mixture and fresh avocado slices.
9
Fold in the sides and roll the wrap tightly, then slice in half and serve immediately.