Egg White Wrap

Servings: 4

Author:

Breakfast

American

bacon spinach tomato sauce Cheddar wraps Egg whites

Instructions

1 In a medium sized bowl, whisk together the egg whites, half and half, whipped
butter, and salt & pepper.
2 To cook the bacon, line a plate with paper towels and lay out 4 slices of bacon.
Then layer with more paper towels and the rest of the bacon. Top with a final
layer of paper towels. Microwave the bacon for 5-8 minutes, depending on how
crispy you like it.
3 While the bacon is cooking, heat a medium pan on medium heat and spray with
nonstick spray. Pour in the egg whites and move around constantly with a
silicone spatula. The egg whites will be finished after only a couple of
minutes. Turn the heat off.
4 To assemble your wrap: lay out the tortilla on a cutting board or large plate.
Layer some of the spinach, then some of the scrambled egg whites, ¼ of the
shredded cheese, a couple slices of tomato, and 2 of the bacon slices crumbled
into smaller pieces.
5 To fold the wrap, simply start by folding over two opposite sides to meet
somewhere in the middle. Then, you’ll take the flap closest to you and fold that
over top.
6 Very carefully, roll the wrap up until the seam side is down. Note that the
filling may fall out of the wrap a bit, but as you’re rolling, you can push it
back in and keep going. See the assembly photo above. Cut the wrap into two
halves.