Turkey Avocado Egg Wraps
A light, savory egg wrap filled with turkey, avocado, tomato, spinach, and melted Swiss cheese for a quick meal.
Equipment
- Mixing Bowl
- Whisk or fork
- 12-inch nonstick skillet
- Spatula
- Knife
- Cutting Board
Ingredients
- 1/2 tsp cornstarch
- 1 tsp water
- 2 large eggs
- 2 pinches salt and pepper
- 1/2 Tbsp coconut oil or butter
- 1/3 cup finely shredded Swiss cheese
- 4 slices deli turkey thin slices
- 1 small tomato thinly sliced
- 1/2 avocado thinly sliced
- 1/2 cup spinach
Instructions
- In a mixing bowl, whisk together 1/2 tsp cornstarch and 1 tsp water until smooth, then add 2 large eggs and 2 pinches of salt and pepper; whisk until well combined.
- Heat a 12-inch nonstick skillet over medium heat for 1–2 minutes, then add 1/2 Tbsp coconut oil or butter and spread to coat the pan.
- Pour the egg mixture into the skillet and tilt and swirl the pan so the eggs form an even, thin layer covering the bottom.
- Cook about 2–3 minutes, lifting and tilting the pan as needed, until the bottom is set and the top is mostly set but still slightly wet.
- Loosen the edges with a flat spatula, slide the spatula fully under the egg, and carefully flip the wrap to the other side.
- Immediately sprinkle 1/3 cup finely shredded Swiss cheese evenly over the cooked surface and continue to cook about 1 minute until the cheese melts and the top is set.
- Remove the egg wrap from the pan and layer 4 thin slices deli turkey, the thinly sliced small tomato, 1/2 sliced avocado, and 1/2 cup spinach down the center.
- Roll the wrap tightly, cut in half if desired, and serve immediately.
Notes
- Whisking cornstarch into the eggs helps create a slightly tender, crepe-like texture.
- Use a nonstick skillet to make flipping easier.
- Thin slices of tomato and avocado layer more evenly in the wrap.