California Turkey BLT Egg Wraps
Prep: 10 minutes
Cook: 5 minutes • Serves: 4
4 large eggs
1/4 cup shredded Cheddar cheese
1/2 medium ripe avocado, peeled and pitted
2 slices lower sodium turkey (about 2 ounces)
1 cup chopped romaine lettuce
2 slices cooked center-cut bacon
4 slices tomato
1. Heat large skillet over medium heat; spray with cooking spray and heat 30 seconds or until hot. In medium bowl, whisk eggs. Add half the eggs to skillet and tilt skillet to spread in even layer; cook 1 minute or until eggs begin to set. Carefully turn eggs and sprinkle with 2 tablespoons cheese; cook 1 minute or to desired doneness. Transfer egg wrap to cutting board. Repeat to make 1 more egg wrap.
2. With fork, mash half the avocado on 1 side of egg wrap; top with 1 slice turkey, 1/2 cup lettuce, 1 slice bacon and 2 slices tomato. Carefully roll egg wrap around filling; cut crosswise in half and serve immediately. Repeat with remaining ingredients to make 1 more wrap.
Approximate nutritional values per serving (1/2 wrap):
160 Calories, 10g Fat (3.5g Saturated), 205mg Cholesterol,
280mg Sodium, 3g Carbohydrates, 1g Fiber, 12g Protein
Chef Tip:
Wraps can be served warm or cold. Recipe can be prepared through step 1 to make the egg wraps in advance; wrap egg wraps in plastic wrap and refrigerate up to 3 days.