Leftover Turkey, Sweet Potato and Scrambled Egg Wrap
Serves
4
Prep Time
15 min
Cook Time
10 min
Print Recipe
This wrap transforms Thanksgiving leftovers into a healthy and satisfying breakfast with simple scrambled eggs. Serve with a side of cranberry sauce if desired.
Ingredients
- 8 eggs
- ¼ tsp (1.25 mL) each salt, pepper and poultry seasoning
- 2 tbsp (30 mL) butter
- 1 clove garlic, minced
- 1 tbsp (15 mL) thinly sliced fresh sage
- 4 whole wheat tortillas, warmed
- 1 cup (250 mL) shredded cooked leftover turkey
- 1 cup (250 mL) diced roasted leftover sweet potato
- 1 cup (250 mL) shredded aged Cheddar cheese
- 1 cup (250 mL) baby spinach
Instructions
- Step 1
Whisk together eggs, 2 tbsp (30 mL) water, salt, pepper and poultry seasoning. Melt butter in large skillet set over medium heat; cook garlic and sage for about 1 minute or until fragrant.
- Step 2
Reduce heat to low. Pour in egg mixture; cook, stirring frequently, for 6 to 8 minutes or until eggs are set and soft curds have formed. Arrange scrambled eggs down along centre of tortillas, leaving 1-inch (2.5 cm) border.
- Step 3
Top with turkey, sweet potato, cheese and spinach. Fold up bottom of tortillas over filling, then fold in sides; starting from the bottom, roll up tightly.
Tips
Substitute arugula, mixed greens or sprouts for spinach if desired.
Substitute 1 tsp (5 mL) finely chopped fresh thyme, rosemary or marjoram for sage if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 540 |
| Fat | 28 g |
| Saturated Fat | 13 g |
| Trans Fat | 0 g |
| Carbohydrate | 36 g |
| Fibre | 4 g |
| Sugars | 2 g |
| Protein | 35 g |
| Sodium | 970 mg |