For the past few weeks I’ve been eating egg wraps a few days a week for lunch so I figured it was time I shared the recipe with you, or idea anyway. You can make an egg wrap however you wish but this is just my latest favorite. So the wrap itself is made of egg, so this is very similar to what an omelet tastes like, but like a thin wrapped up omelet instead – and way more fun. Because wraps are fun, you can hold them and eat them using your hands and take them on the go. Then it’s layered with tangy melted swiss cheese, thinly sliced deli turkey (I used Boar’s Head Mesquite, it’s one of my favs, but for a cheaper alternative I also like Oscar Mayer Naturals), then it’s topped with fresh tomato slices, rich creamy avocados and plenty of fresh spinach. So in other words, bring on the goodness!
The thing I love about these is that they are perfect for any meal of the day. They pass for a nice get-you-going breakfast but also a perfectly filling dinner. And they are sooo quick and easy to make! One tip I’ve learned along the egg wrap making way (from the Kitchn) is to add a little cornstarch to the mixture so they are easier to work with. It’s not an absolute must but it helps reduce chances of tearing and makes them a little easier to flip. When cooking these just think of the same technique you use to make a crepe. Pour batter, lift, tilt and swirl pan to allow egg batter to flow around the pan so you have an even layer then let it cook until nearly set and you can get a clean flip. Then while it’s warm, fill them with all your favorite things. I’m thinking you can’t go wrong with bacon or ham but I try to keep them healthier so somehow I managed to go without bacon. Sad face. But this is so good it honestly doesn’t even need it. Avocados and good turkey make up for the lack of bacon. Now what are you waiting for?? Chances are you already have what you need to make these (if you don’t have swiss sub muenster, mozzarella, or provolone), so get going!
Turkey Avocado Egg Wrap
- 1/2 tsp cornstarch
- 1 tsp water
- 2 large eggs
- 2 pinches salt and pepper
- 1/2 Tbsp coconut oil or butter
- 1/3 cup finely shredded swiss cheese
- 4 thin slices deli turkey
- 1 small tomato thinly sliced
- 1/2 avocado thinly sliced
- 1/2 cup spinach
In a mixing bowl whisk together cornstarch and water. Add in eggs, salt and pepper and whisk until well combined. Heat a 12-inch non-stick skillet on the large burner of your stove over medium heat for 1 - 2 minutes. Add in coconut oil and spread to coat pan. Pour in egg mixture and lift and tilt pan (as if making crepes) to coat entire bottom surface of pan with egg. Let cook about 2 - 3 minutes (while continuing to lift, tilt and swirl pan as needed so you have an even layer of egg), until bottom is set and top is just lightly wet but mostly set as well.
Loosen edges of egg wrap using a flat spatula, then slide spatula under wrap and carefully flip to opposite side. Immediately sprinkle wrap evenly with cheese and continue to cook about 1 minute longer until top is set. Remove from heat, layer on turkey, tomatoes, avocados and spinach. Roll up wrap, cut in half and serve immediately.
Recipe source: inspired by the Kitchn