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:
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:
- Spread a tablespoon of pesto over each tortilla and set aside.
- 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.
- Add the spinach and cook until it is soft and wilted. Remove the veggies from skillet, set aside in a bowl.
- Pour the egg whites into the skillet, season with salt and pepper. Cook until the egg is no longer runny.
- 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!
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