Ingredients
2 large egg whites
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, chopped
1/4 cup baby spinach
1 tablespoon olive oil
1 whole wheat wrap
Salt to taste
Black pepper to taste
Instructions
Preheat a non-stick skillet over medium heat. Lightly grease the skillet with olive oil.
Crack the egg whites into the skillet and cook gently for 2-3 minutes, until set but tender.
Layer the cooked egg whites in the center of the whole wheat wrap.
Add the cherry tomatoes, chopped basil, and baby spinach over the egg whites.
Season with salt and pepper to taste.
Fold the sides of the wrap in, then roll the wrap tightly from one end to the other.
Optionally, lightly warm the wrap in the skillet for 10-15 seconds for a toasty finish.
Serve immediately or store in the refrigerator for later.
Notes
For a vegan option, substitute egg whites with scrambled tofu.
Use fresh, in-season tomatoes for the best flavor.
You can customize the wrap with feta cheese (if halal) or avocado for extra richness.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 5
- Category: Mediterranean Mornings
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan-friendly (with substitution), Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 210
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg