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.