Easy Smoked Salmon Breakfast Wrap
Reduced fat cream cheese
2 tbsp(s), whipped variety
2 large egg(s)
1 pinch, or to taste
Fresh baby spinach
5 slice(s), thin
2 tbsp(s), thinly sliced
- In a small nonstick skillet coated with cooking spray, scramble eggs until just set and fluffy. Season with pepper.
- Set aside briefly, keeping eggs warm. Meanwhile, lay flatbread on work surface, and spread with cream cheese; leave a very thin outer border uncoated.
- Top with spinach, tomato, scrambled egg, smoked salmon, scallions, and capers. Layer ingredients in middle of flatbread, lengthwise, not placing them too close to the sides.
- Fold in the cream-cheese-coated long sides of the flatbread so they overlap in the middle to enclose the filling; secure with toothpicks, if needed. Cut in half, and serve immediately.
- Serving size: 1 wrap