|1 tbsp (15 mL)||olive oil|
|1/4 tsp (1.25 mL)||salt and pepper|
|1/4 tsp (1.25 mL)||dried oregano|
|1 cup (250 mL)||baby spinach|
|2 tbsp (30 mL)||tzatziki sauce|
|2||whole wheat flour tortillas (7-inch/18 cm)|
|1/4 cup (60 mL)||halved cherry tomatoes|
|2 tbsp (30 mL)||crumbled feta cheese|
|# Eggs Required||Small||Medium||Extra Large|
Heat oil in large nonstick skillet set over medium heat; add eggs, salt, pepper and oregano. Reduce heat to medium-low; cook, moving spatula across bottom and side of skillet as mixture begins to form large, soft curds.
Stir in spinach; cook until eggs are thickened as desired.
Spread tzatziki sauce down along centre of each tortilla, leaving 1-inch (2.5 cm) border at top and bottom. Top with scrambled egg mixture, tomatoes and feta. Fold up bottom of tortilla over filling, then fold in sides; starting from bottom, roll up tightly.
• Add chopped black olives to the wrap if desired.
|Saturated Fat:||5 g|
|Trans Fat:||0.1 g|