Spinach & Egg Wraps

Try this breakfast wrap anytime of the day!

This is 6 week challenge approved.

This wrap is delicious for breakfast, lunch or dinner. It’s ready in a flash, tastes amazing, and is filled with lean protein, veggies, healthy fats and no inflammatory gluten. Try it today, but don’t be surprised if you get hooked!

What You Need

Serves 4

1 teaspoon olive oil
1 garlic clove, minced
¼ cup tomato, finely chopped
2 cups spinach, roughly chopped
8 pastured eggs
dash of pink himalayan salt and pepper
2 siete gluten-free tortillas
2 Tablespoons pesto (purchase it pre-made, or combine ½ cup walnuts, 2 cups basil leaves, 2 cloves garlic, ¼ cup olive oil, and 1 Tablespoon lemon juice in a food processor and blend until it becomes a paste.)

Instructions

1. Spread a tablespoon of pesto over each tortilla and set aside.

2. In medium sized skillet warm the olive oil over medium heat. Add the garlic and sauté until golden. Add the tomato and cook for another 3 minutes. Add the spinach and cook until it is soft and wilted. Remove the veggies from skillet, set aside in a bowl.

3. Pour the eggs into the skillet, season with salt and pepper. Cook until the egg is no longer runny.

4. Arrange half of the eggs in a line down the center of each tortilla. Top with half of the veggies and then fold the ends up and wrap like a burrito.

I hope that you get a chance to give this recipe a try soon. Remember that I’m only a call or email away to assist you in all things health & fitness.

And if you are not yet one of my prized clients then call or email me now to set up an interview so we can talk about the best program for you – I’d love to help you achieve your best self ever!