ZeroPoint spinach egg wraps
0
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
We love the convenience of storebought ZeroPoint egg wraps to use in place of tortillas and flatbreads but they can be pricey or difficult to find so we DIY'ed our own version that's easy, quick, and inexpensive. Feel free to fill with your favourite sandwich toppers (we're partial to turkey and cheese or a big heaping spoonful of chicken salad) and save your Points for some chips on the side.
Ingredients
Cooking spray
2 spray(s)
Baby spinach
1 cup(s)
Egg
2 large
Garlic powder
⅛ tsp(s)
Onion powder
⅛ tsp(s)
Kosher salt
⅛ tsp(s)
Instructions
1
In a blender, combine the spinach, eggs, garlic powder, onion powder, and salt. Blend until completely smooth.
2
Coat a medium nonstick skillet with cooking spray and heat on medium 3 minutes. Add half of the egg mixture to the skillet. Gently tilt the skillet to swirl the egg, forming a thin uniform layer.
3
Cook 1 to 2 minutes, until edges are cooked and wrap easily releases from the pan. With a thin spatula, carefully turn the wrap over and cook on the other side another 1 to 2 minutes, until bottom is golden brown. Transfer to a cutting board to cool.
4
Repeat with remaining egg mixture. Once cooled, use right away or to store, wrap in parchment and resealable bag and refrigerate for up to 3 days.
5
Serving = 1 wrap
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