Name: Dairy-free pesto and spinach wrap
Prep time: 11 min
Total time: 11 min
Yield: 1 serving
Ingredients: 10 large egg whites; 2 flour Carb Balance tortilla wraps; 1.5 oz fresh spinach; 2 1/2 tbsp nutritional yeast; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp water

Nutrition

Per serving

381 calories

Protein: 53g; 44% of calories
Carbs: 53g; 44% of calories
Fat: 6g; 12% of calories

Ingredients

9 items

Instructions

Prep 11 min · Cook 0 min

Place a 12-inch nonstick skillet over medium heat. Add the spinach and the water. Sauté until the leaves are wilted and the water has evaporated, about 2 minutes. Transfer the spinach to a plate.
In a small bowl, whisk the egg whites with the nutritional yeast, garlic powder, dried basil, salt, and black pepper. Pour the egg mixture into the same skillet over medium heat. Cook, stirring gently with a spatula, until the eggs are just set and no longer liquid, about 3 minutes. Stir the wilted spinach back into the eggs. Done when set and no longer liquid, 165°F.
Warm the tortillas in the skillet for 10 seconds. Divide the egg and spinach mixture down the center of each. Fold in the sides and roll up the tortillas tightly. Place the wraps back in the skillet, seam-side down, for 1 minute to seal and toast the outside.

Nutrition

Ingredients

Instructions

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