Name: Salsa egg and cheese wrap
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 1 serving
Ingredients: 7 large egg whites, whisked; 1 large egg, whisked; 1 oz fresh baby spinach, roughly chopped; 1/4 cup reduced-fat cheddar cheese, shredded; 1 8- to 10-inch low-carb flour tortilla; 3 1/2 tbsp chunky salsa; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

428 calories

Protein: 46g; 39% of calories
Carbs: 31g; 26% of calories
Fat: 18g; 35% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 2 min

In a small bowl, whisk together the egg whites, whole egg, salt, and pepper until well combined.
Heat the oil in a 10-inch nonstick skillet over medium heat. Add the spinach and cook for 1 minute until wilted.
Pour the egg mixture into the skillet with the spinach. Cook, stirring often, for 2 to 3 minutes until the eggs are just set and no liquid remains. Stir in the shredded cheese for the last 30 seconds until melted. Done when set and no liquid pools, 160°F.
Warm the tortilla in the dry skillet or microwave for 15 seconds until pliable. Spread the egg scramble in the center, top with salsa, fold in the sides, and roll up burrito-style, seam side down.

Nutrition

Ingredients

Instructions

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