Scrambled Egg & Turkey Wrap

📝 Ingredients

• 1 large wholemeal wheat tortilla (60 g)
• 2 eggs + 1 egg white
• 1 tbsp semi-skimmed milk
• 40 g sliced turkey breast
• 20 g grated cheddar
• 30 g baby spinach
• 1/2 tomato (60 g)
• 1 tsp olive oil
• 1 tsp hot sauce (optional)
• 1 tbsp snipped chives
• Salt, pepper

🍴 Utensils

• Non-stick frying pan
• Bowl
• Fork
• Flexible spatula
• Knife
• Chopping board

📖 Steps

1. Deseed the tomato half and cut it into small dice: removing the seeds stops the juice from making the tortilla soggy. Cut the turkey slices into strips and snip the chives if not already done.
2. In the bowl, beat the eggs, egg white and milk with a fork, adding a pinch of salt and some pepper, just enough to combine the yolks and whites well. No need to make it frothy.
3. Heat the frying pan over a medium heat, without any fat, and warm the tortilla for 20 to 30 seconds per side to soften it: this way it will fold without cracking. Set aside flat on the board.
4. In the same pan, heat the oil over a medium heat with the spinach and stir for 1 minute until wilted. Push to one side, add the turkey for 1 minute to warm it, then place everything in the centre of the tortilla.
5. Turn the heat down to low and pour in the eggs. Stir constantly with a flexible spatula, drawing the edges towards the centre. Remove from the heat while they are still slightly glossy: they finish cooking off the heat.
6. Spread the scrambled eggs over the filling and immediately sprinkle with the cheddar so it melts on contact. Add the diced tomato, chives and, to taste, the hot sauce.
7. Fold the bottom of the tortilla over the filling, then both sides, and roll up tightly. Put the wrap back in the hot pan for 1 minute, seam-side down, to seal it and brown it lightly. Cut in half and serve.