Egg White and Tomato Wrap with Mixed Greens

Ingredients

• egg whites 5 large
• whole wheat low-carb tortilla 1 piece
• diced tomatoes 1/2 cup
• mixed greens 1 cup
• olive oil spray small amount spray
• salt to taste
• black pepper to taste

Method

1. Prepare ingredients. Gather all your ingredients. Rinse the mixed greens under cold water and pat dry with a paper towel. Drain diced tomatoes if very watery to avoid soggy wrap.
   Tip: Dry greens well to keep the wrap from becoming soggy.
2. Cook egg whites. Spray a non-stick skillet lightly with olive oil spray and heat over medium heat. Pour in the 5 large egg whites. Season with a pinch of salt and pepper. Stir gently with a spatula, cooking until the egg whites are fully set but still moist, about 4 minutes.
   Tip: Cook on medium heat to avoid rubbery egg whites.
3. Warm the tortilla. While the eggs cook, warm the whole wheat low-carb tortilla in another dry skillet over low heat for about 1 minute per side until pliable and slightly toasted.
   Tip: Warming the tortilla makes it easier to roll without cracking.
4. Assemble the wrap. Place the warmed tortilla flat on a plate. Layer the cooked egg whites evenly in the center. Top with diced tomatoes and then the mixed greens. Add additional salt and pepper if desired.
   Tip: Don’t overfill to make rolling easier.
5. Roll up and serve. Fold the bottom edge of the tortilla over the filling, then fold in the sides and continue rolling tightly until the wrap is sealed. Cut in half if desired and serve immediately.
   Tip: Use a sharp knife to cut cleanly without squishing the filling.

Pro tips

• Use a non-stick skillet and olive oil spray to minimize added fat while cooking egg whites.
• Drain diced tomatoes well to prevent the wrap from becoming soggy.