Breakfast, Lunch or Dinner: Spinach & Egg White Wrap!

This wrap is delicious for breakfast, lunch or dinner. It’s ready in a flash, tastes amazing, and is filled with lean protein, veggies and whole sprouted grains. Try it today, but don’t be surprised if you get hooked! 

Servings: 2

Ingredients:

• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1/4 cup tomato, finely chopped
• 2 cups spinach, roughly chopped
• 1 cup egg whites
• dash of salt and pepper
• 2 sprouted grain tortillas (usually found in the freezer section at grocery stores)
• 2 Tablespoons pesto (purchase it premade, or combine ½ cup pine nuts, 2 cups basil leaves, 2 cloves garlic, ¼ cup olive oil, and 1 Tablespoon lemon. Juice in a food processor and blend until it becomes a paste.)

Preparation:

1. Spread a tablespoon of pesto over each tortilla and set aside.
2. In medium sized skillet warm the olive oil over medium heat. Add the garlic and sauté until golden. Add the tomato and cook for another 3 minutes.
3. Add the spinach and cook until it is soft and wilted. Remove the veggies from skillet, set aside in a bowl.
4. Pour the egg whites into the skillet, season with salt and pepper. Cook until the egg is no longer runny.
5. Arrange half of the egg whites in a line down the center of each tortilla. Top with half of the veggies and then fold the ends up and wrap like a burrito.

Nutritional Analysis: 

One serving (1 wrap) equals: 288 calories, 8 g fat, 28 g carbohydrate, 6 g fiber, and 21 g protein.

Tip: Make ahead of time and store in the fridge for a quick breakfast in the morning or speedy addition to your lunch box!