Californian Egg White Veggie Wrap
A California brunch staple, fluffy egg whites scrambled with roasted peppers, spinach, and avocado wrapped in a warm whole wheat tortilla.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 2 garlic cloves finely. Slice 1 avocado and 120g roasted red peppers. Measure 120g fresh spinach. Chop 2 tbsp fresh chives. Have salt, pepper, and hot sauce ready.
Saute
Heat 2 tsp olive oil in a large non-stick pan over medium heat. Add garlic, cook 30 seconds until fragrant. Add spinach with a pinch of salt, stir 1–2 minutes until wilted. Add roasted peppers, cook 1 minute.
Build
Season 8 egg whites with 1 tsp salt and 0.5 tsp black pepper. Pour over vegetables. Cook over medium-low heat, gently pushing from edges to centre every 20 seconds, 4–5 minutes until just set with no liquid.
Finish
Remove from heat and fold in fresh chives. While pan cools slightly, warm 2 large whole wheat tortillas in a dry pan over medium heat 30 seconds per side until pliable.
Wrap
Lay each tortilla flat. Divide avocado slices between them, arranging down the centre. Spoon egg white mixture over avocado on each tortilla. Fold in sides and roll firmly, creating tight cylinders.
Plate
Slice each wrap diagonally and plate. Serve with 1 tsp hot sauce on the side per person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.