Vegetable Egg White Wrap

This wrap is delicious for breakfast, lunch or dinner. You can have it ready in a flash, it tastes great, and it is filled with lean protein, veggies and whole sprouted grains. Enjoy!
Servings: 2 
Ingredients:
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1/4 cup tomato, finely chopped
  • 4 egg whites
  • dash of salt and pepper
  • 2 sprouted grain tortillas (found in the freezer section)
  • 2 Tablespoons pesto (purchase it pre-made or combine 1/2 cup walnuts, 2 cups basil leaves, 2 cloves garlic, 1/4 cup olive oil and 1 Tablespoon lemon juice in a food processor. Blend until it becomes a paste.
Preparation:
  1. Spread a tablespoon of pesto over each tortilla and set aside.
  2. In a medium sized skillet, warm the olive oil over medium heat. Add the garlic and saute until golden. Add the tomato and cook for another 3 minutes. Add the spinach and cook until it is soft and wilted. Remove the veggies from the skillet and set aside in a bowl.
  3. Pour the egg whites into the skillet, season with salt and pepper. Cook until the egg is no longer runny.
  4. Arrange half of the egg whites in a line down the center of each tortilla. Top with half the veggies and then fold the ends up to wrap like a burrito.
Nutrition Information: serving size = 1 burrito

288 calories, 5 g fat, 28 g carbohydrate, 6 g fiber and 21 g protein.

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