RecipeLow-Carb Omelet Wrap with Turkey, Swiss and Sriracha Mayo

Nutrition Facts
Amount per Serving
  • Calories: 390
  • Protein: 31 g
  • Total Fat: 26 g
    • Unsaturated Fat: 18 g
    • Saturated Fat: 8 g
  • Cholesterol: 425 mg
  • Total Carbohydrate: 10 g
  • Dietary Fiber: 4 g
  • Total Sugar: 4 g
    • Natural Sugar: 4 g
    • Added Sugar: 0 g
  • Sodium: 820 mg

It’s a wrap on hunger with this satisfying sandwich, which features turkey, cheese, lettuce, tomato and avocado enveloped in a protein-rich low-carb egg wrap. It’s seasoned with veggies and a spicy Sriracha-mayo so every single taste bud is satisfied. Is it breakfast? Is it lunch? Yes! You can enjoy it any time of day using the toppings of your choice. Consider yourself a wrap artist!

Recipe notes:
-This recipe makes one serving but you can easily double, triple or quadruple the ingredients to make several servings.

-If you make more than 1 wrap, I recommend keeping the eggs separated so each wrap contains 2 perfectly beaten eggs. This will ensure the wraps are all the same size (about 9-inches in diameter).

-A 10” pan will yield a 9” omelet wrap, but you can use anything smaller than a 10” for a smaller yet thicker omelet wrap.

-This is best served fresh, but you can make ahead and keep in the fridge overnight. Store with parchment or wax paper in between egg wraps. I recommend reheating any leftovers for 20 to 30 seconds on a plate before wrapping. This will make the egg more pliable for rolling.

-You can enjoy it plain or sprinkle a few tablespoons of finely, chopped, raw vegetables before flipping (diced onions and bell peppers lend great crunch and flavor). I also love adding scallions or chives. Really, any favorite herb will work! Raw veggies work better than sautéed, since the added moisture from cooked veggies makes rolling the egg wrap more difficult.

-It’s important to cook the first side at least 90% of the way before flipping. Essentially the second side is just hitting the heated pan to finish cooking.

-If you’d like to cut calories, combine 1 whole egg with 2 egg whites.

-Additional filling suggestions include arugula leaves, various cheeses, ham, bacon, sprouts, thinly sliced cucumbers, or lite cream cheese. Choose your own topping adventure.

  • Prep time
  • Total Time
This recipe makes 1 wrap

• 2 large eggs
• Pinch of Kosher salt and black pepper
• 1 tablespoon finely diced red onion
• 1 tablespoon finely diced bell pepper
• 1 tablespoon light mayo
• 1 teaspoon Sriracha
• 2 slices turkey (2 ounces)
• 1 to 2 thinly sliced Swiss cheese (¾ oz)
• Baby spinach leaves
• 2 thin slices avocado
• 2 thin slices tomato


In a small bowl, beat 2 eggs, salt, freshly ground pepper and 1 to 2 tablespoons finely chopped vegetables until well combined. Liberally spray a large non-stick pan with oil spray and warm over medium heat. Allow to heat up for 1 minute.

Add egg mixture and gently tilt pan to swirl so it creates an even layer. It should completely coat bottom of the pan and start to cook instantly. Using a rubber spatula gently loosen any egg that gets stuck to the side. The omelet should move freely from the pan with very little effort before flipping. Allow to cook on the first side until set with a little moisture remaining on the surface. This takes about 2 minutes. Using a spatula, gently tilt the pan to the side so the wrap starts to slide. Place the rubber spatula underneath about 1/3 of the wrap to support it and flip. Cook for about 30 seconds on the remaining side.

Slide the cooked wrap onto parchment paper.

Make the Sriracha-mayo by combining mayo and sriracha in a small bowl. Add the Sriracha-mayo (or other spread), turkey, cheese, spinach, avocado, and tomato. Wrap like a burrito and enjoy!

Try my Microwave Western Mug Omelet.