Spinach and Egg Breakfast Wrap with Avocado and Pepper Jack Cheese

Resistant starch: 0.6 gram


4 servings (serving size: 1 wrap)

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 366
Fat 22 g
Satfat 8 g
Monofat 7 g
Polyfat 2 g
Cholesterol 242 mg
Protein 22 g
Carbohydrate 30 g
Sugars 1 g
Fiber 7 g
Sodium 666 mg


Nonstick cooking spray
1 (5-ounce) box or bag baby spinach, chopped
4 eggs
4 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces shredded pepper jack cheese
1 avocado, sliced
4 whole-wheat tortillas
Hot sauce


1. Spray a nonstick skillet over medium-high heat.

2. Add spinach and cook, stirring, until wilted, 2 minutes.

3. Whisk together eggs and egg whites in a small bowl. Add eggs to skillet and cook, stirring, until cooked through, 3–4 minutes. Season with salt and pepper.

4. Place 1/4 of egg mixture in the center of each tortilla, and sprinkle with 1 ounce cheese.

5. Top with 4 slices avocado and fold, burrito-style.  Slice in half and serve.