Turkey, Sweet Potato, and Scrambled Egg Wrap

Ingredients

Serves

Conversion

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Ingredients

8 egg

1/4 tsp salt and pepper

2 tbsp butter

1 garlic clove, minced

1 tbsp fresh sage, sliced

4 whole-wheat tortillas, warmed

1 cup shredded, cooked turkey

1 cup diced, roasted sweet potato

1 cup shredded, cheddar cheese

1 cup baby spinach

Amount Per Serving

540 Calories

Fat

28 g

Saturated Fat

13 g

Sodium

970 mg

Sugar

2 g

Protein

35 g

Fibre

4 g

Carbohydrate

36 g

Directions

Whisk together eggs, 2 tbsp (30 mL) water, salt, pepper and poultry seasoning. Melt butter in large skillet set over medium heat; cook garlic and sage for about 1 minute or until fragrant.
Reduce heat to low. Pour in egg mixture; cook, stirring frequently, for 6 to 8 minutes or until eggs are set and soft curds have formed. Arrange scrambled eggs down along centre of tortillas, leaving 1-inch (2.5 cm) border.
Top with turkey, sweet potato, cheese and spinach. Fold up bottom of tortillas over filling, then fold in sides; starting from the bottom, roll up tightly.

Substitute arugula, mixed greens or sprouts for spinach if desired.
Substitute 1 tsp (5 mL) finely chopped fresh thyme, rosemary or marjoram for sage if desired.