Description
A filling and portable protein-packed breakfast wrap perfect for busy mornings, combining fluffy scrambled eggs, savory cooked chicken or turkey, melted cheese, and fresh spinach, all wrapped in a warm flour tortilla.
Ingredients
Scale
Wrap
- 2 flour tortillas (8-inch)
Filling
- 4 large eggs
- 1/2 cup cooked chicken or turkey, shredded or chopped
- 1/2 cup shredded cheese (cheddar or your choice)
- 1 cup fresh spinach leaves
Instructions
- Scramble the Eggs: Crack the eggs into a bowl and whisk until combined. Heat a non-stick skillet over medium-low heat, then gently scramble the eggs, stirring frequently, until just set but still soft and slightly creamy. Remove from heat immediately to prevent overcooking.
- Warm the Tortillas: Warm the flour tortillas in a dry skillet over medium heat for about 20-30 seconds on each side or wrap them in a damp paper towel and microwave for 15 seconds. This step makes the tortillas more pliable and prevents tearing during rolling.
- Assemble the Wraps: Lay each warm tortilla flat. Evenly distribute the scrambled eggs, cooked chicken or turkey, shredded cheese, and fresh spinach leaves over the center of each tortilla.
- Roll the Wraps: Fold in the sides of the tortilla, then roll tightly from one end to the other to enclose the filling securely. Serve immediately while warm, or wrap tightly in foil or parchment paper for a portable breakfast on the go.
Notes
- Use low-fat cheese to reduce calorie and fat content.
- Substitute spinach with kale or arugula for different flavors and nutrients.
- Make ahead option: prepare the filling in advance, then assemble and warm wraps in the morning.
- For a vegetarian version, omit the meat and add extra vegetables like sautéed mushrooms or bell peppers.
- Store leftovers in the refrigerator and reheat before eating for up to 2 days.