Spinach and Egg Breakfast Wrap with Avocado and Pepper Jack Cheese

Resistant starch: 0.6 gram

Yield: 4 servings (serving size: 1 wrap)
Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 366
  • Fat: 22g
  • Saturated fat: 8g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 2g
  • Cholesterol: 242mg
  • Protein: 22g
  • Carbohydrate: 30g
  • Sugars: 1g
  • Fiber: 7g
  • Sodium: 666mg


  • 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. 1. Spray a nonstick skillet over medium-high heat.
  2. 2. Add spinach and cook, stirring, until wilted, 2 minutes.
  3. 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. 4. Place 1/4 of egg mixture in the center of each tortilla, and sprinkle with 1 ounce cheese.
  5. 5. Top with 4 slices avocado and fold, burrito-style.  Slice in half and serve.
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