Name: Italian herb chicken sausage wrap
Prep time: 11 min
Total time: 11 min
Yield: 1 serving
Ingredients: 3 oz The Sausage Project Italian Herb chicken sausage, diced; 3 large egg whites; 1 flour Carb Balance tortilla wrap; 1.5 oz fresh spinach; 1/2 tsp salt; 1/4 tsp black pepper; 8 olive oil cooking sprays

Ingredients

7 items

3 oz The Sausage Project Italian Herb chicken sausage, diced
3 large egg whites
1 flour Carb Balance tortilla wrap
1½ oz fresh spinach
1/2 tsp salt
1/4 tsp black pepper
8 olive oil cooking sprays

Instructions

Prep 11 min · Cook 0 min

Mist a 12-inch nonstick skillet with cooking spray and set over medium heat. Add the diced chicken sausage and cook, stirring occasionally, until browned, about 5 minutes. Done when browned and reaches 165°F.
Add the spinach and a small pinch of the salt to the skillet. Sauté until the leaves are wilted, about 1 minute. Transfer the sausage and spinach mixture to a plate.
Wipe out the skillet and mist again with cooking spray over medium heat. In a small bowl, whisk the egg whites with the remaining salt and the black pepper. Pour the whites into the skillet and cook, stirring gently, until just set and no longer liquid, about 3 minutes. Stir the sausage and spinach back into the eggs to combine. Done when set and no longer liquid.
Warm the tortilla in the skillet for 10 seconds. Spoon the egg and sausage scramble down the center. Fold in the sides and roll up the tortilla tightly. Place the wrap back in the skillet, seam-side down, for 1 minute to seal and toast the outside.

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Ingredients

Instructions

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