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.