Spinach and Egg Breakfast Wrap with Avocado and Pepper Jack Cheese

By S_brabec

Calories per serving:
366
Fat per serving:
22g
Saturated fat per serving:
8g
Monounsaturated fat per serving:
7g
Polyunsaturated fat per serving:
2g
Cholesterol per serving:
242mg
Protein per serving:
22g
Carbohydrates per serving:
30g
Sugars per serving:
1g
Fiber per serving:
7g
Sodium per serving:
666mg

Ingredients

• Nonstick cooking spray
• 1 (5-ounce) box or bag baby spinach, chopped
• 4 eggs
• 4 egg whites
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces shredded pepper jack cheese
• 1 avocado, sliced
• 4 whole-wheat tortillas
• Hot sauce

Preparation

Step 1

1. Spray a nonstick skillet over medium-high heat.

2. Add spinach and cook, stirring, until wilted, 2 minutes.

3. Whisk together eggs and egg whites in a small bowl. Add eggs to skillet and cook, stirring, until cooked through, 3–4 minutes. Season with salt and pepper.

4. Place 1/4 of egg mixture in the center of each tortilla, and sprinkle with 1 ounce cheese.

5. Top with 4 slices avocado and fold, burrito-style. Slice in half and serve.