Name: Chicken sausage and pesto wrap
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3.5 oz chicken apple sausage, diced; 4 large egg whites; 1 10-inch low-carb flour tortilla; 2 tsp olive oil; 1 oz fresh spinach; 1/2 cup fresh basil, finely chopped; 2 3/4 tsp pine nuts, toasted and crushed; 1/2 clove garlic, finely grated; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp lemon juice; 1/2 tsp water

Instructions

Prep 15 min · Cook 0 min

Heat 1/2 teaspoon of olive oil in a 12-inch nonstick skillet over medium heat. Add the diced chicken sausage and cook until browned, about 5 minutes.
While the sausage browns, combine the chopped basil, crushed pine nuts, grated garlic, lemon juice, 1 teaspoon of olive oil, and a pinch of salt in a clean small bowl. Stir to form a spreadable paste, adding a few drops of water if too stiff.
Add the spinach and a pinch of salt to the skillet with the sausage. Sauté until wilted, about 2 minutes. Transfer the mixture to a plate.
Wipe out the skillet and heat the remaining 1/2 teaspoon of olive oil. In a second small bowl, whisk the egg whites with the remaining salt and the black pepper. Pour into the skillet and cook, stirring gently, until just set, about 3 minutes. Stir the sausage and spinach back into the eggs. Done when set but soft, 165°F.
Warm the tortilla in the skillet for 10 seconds. Spread the basil pesto down the center of the tortilla. Top with the egg scramble. Fold in the sides and roll up tightly. Return the wrap to the hot skillet, seam-side down, for 1 minute to seal and toast.

Nutrition

Ingredients

Instructions

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