Quinoa Egg White Breakfast Wrap
Serves: 4 Servings
  • ½ cup uncooked quinoa
  • ½ tsp. cumin
  • ¼ cup your favorite salsa
  • 1 Tbsp cilantro, chopped
  • 1 cup AllWhites 100% liquid egg whites
  • Pinch of salt and pepper
  • 2 cups baby spinach
  • 4 (10 inch) whole wheat tortillas
  • Optional toppings: avocado, tomatoes, shredded cheese
  1. To make the quinoa, add a ½ cup of water to a small saucepan and thoroughly rinse the quinoa. Add the rinsed quinoa to the saucepan and bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
  2. Mix in cumin, salsa and cilantro with the quinoa and set aside.
  3. Spray a nonstick skillet with cooking spray over medium heat and add egg whites, stirring frequently until eggs are set, about 2 to 3 minutes.
  4. Top tortilla with about a ½ cup spinach leaves, ¼ cup of quinoa, scrambled egg whites and any other toppings you wish to add. Tightly roll up tortilla, slice and enjoy!
Nutritional Information
Serving Size: 1 tortilla • Calories: 298 • Fat: 5.9 g • Saturated Fat: 2 g • Carbs: 45.4 g • Fiber: 7.1 g • Protein: 13.4 g • Sugar: 4.1 g • WW Freestyle Points: 7
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/quinoa-egg-white-breakfast-wrap/