Name: Breakfast egg and turkey wrap
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 3.5 oz 99% lean ground turkey; 1 large egg, beaten; 2 large egg whites, beaten; 1 8-inch whole wheat tortilla; 2 tbsp reduced-fat cheddar cheese, shredded; 1 oz fresh spinach, chopped; 1 tsp extra virgin olive oil; 4 olive oil cooking sprays; 2 tbsp salsa; 1/4 tsp salt; 1/8 tsp black pepper; 1/8 tsp garlic powder

Instructions

Prep 10 min · Cook 0 min

Heat the olive oil in a nonstick skillet over medium-high heat. Add the ground turkey, garlic powder, pepper, and half the salt. Cook, breaking the meat into small crumbles, for 5 minutes until browned and cooked through. Done when opaque in the center, 165°F.
Transfer the turkey to a bowl. Wipe the skillet clean and coat with cooking spray over medium heat. Whisk the whole egg and egg whites with the remaining salt in a small bowl. Pour the eggs into the skillet and cook, stirring occasionally, for 2 minutes until the whites are set and the yolks are still soft. Fold in the cooked turkey, spinach, and cheese until the spinach wilts and the cheese melts. Done when whites are set and yolks are soft.
Warm the tortilla in the skillet for 10 seconds per side until pliable. Spoon the filling in a line just below the center, top with salsa, fold in the two sides, and roll up from the bottom into a snug packet. Return the wrap to the skillet seam-side down and toast for 1 minute until golden, then flip and toast for 1 minute more. Done when golden brown and crisp.

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Ingredients

Instructions

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