Breakfast &Mdash; Turkey, Spinach &Amp; Feta Breakfast Wrap

Let's Cook

1. Step 1.

   Set a frying pan over medium heat and warm the 100 g prepared turkey until heated through, about 2–3 minutes, breaking it up slightly with a spatula. Add the 50 g spinach and cook, stirring, until just wilted, about 1 minute. Push the turkey and spinach to one side of the pan.

2. Step 2.

   In a bowl, whisk the 1 large egg with the 120 g egg whites and a pinch of black pepper. Pour the egg mixture into the pan alongside the turkey and spinach. Let it set for 20–30 seconds, then scramble gently, combining with the turkey and spinach, until the eggs are just cooked and no longer runny, about 1–2 minutes. Remove from heat.

3. Step 3.

   While the eggs cook, warm the whole-wheat wrap: place it in a dry skillet over medium heat for about 20–30 seconds per side, or microwave for 15–20 seconds, until pliable and warm.

4. Step 4.

   Lay the warm wrap on a plate. Spoon the egg-turkey-spinach mixture down the center. Top with the 60 g tomato (sliced or chopped), crumbled 25 g feta, and 30 g smoky red-pepper yogurt. Sprinkle with chilli flakes to taste.

5. Step 5.

   Fold the sides of the wrap over the filling, then roll tightly from the bottom to enclose. Place the wrap seam-side down in a dry skillet over medium heat and toast for 1–2 minutes per side, until golden and crisp. Serve immediately.