Turkey Avocado Egg Wraps

June 21, 2017

Turkey Avocado Egg Wraps are so delicious and way easy to make! Here we ditch the flour based wrap and trade it in for a DIY wrap made from eggs. Then we layer in classic sandwich fillings and enjoy it warm and melty.

Egg Wrap Recipe

A Fun and Tasty Egg Recipe

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.

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 nutritious spinach.

So in other words, bring on the goodness!

Turkey Avocado Egg Wrap

How to Make an Egg Wrap

  • 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.

Turkey Avocado Egg Wrap

Perfect Entree Any Time of Day

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, an on the go lunch and they also make a perfectly filling dinner.  One tip I’ve learned along the egg wrap making way (from the Kitchn) is to add a little cornstarch to the mix

Tips for Making Egg Wraps

  • 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.
  • Keep a close eye on it. You don’t want them brown or crispy and eggs can overcook fairly easily.
  • Stick with shredded cheese since it will melt faster than slices.
  • Fill with various toppings of choice. Try it with ham and cheddar for another delicious option. And you can’t go wrong with bacon.

Egg Wrap Recipe with turkey, avocado, spinach, tomatoes and swiss

More Egg Recipes You’ll Love

Turkey Avocado Egg Wrap

This is so delicious and easy to make! Here we ditch the flour based wrap and trade it in for a DIY wrap made from eggs. Then we layer in tangy Swiss, tender deli turkey, fresh sweet tomatoes, creamy avocados and nutritious. Perfect for serving any time of day!

Servings: 1 large wrap
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 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

Instructions

  1. 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

Nutrition Facts
Turkey Avocado Egg Wrap
Amount Per Serving
Calories 490 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 16g100%
Cholesterol 431mg144%
Sodium 1485mg65%
Potassium 790mg23%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 2g2%
Protein 32g64%
Vitamin A 2455IU49%
Vitamin C 12mg15%
Calcium 356mg36%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Egg Recipes, Egg Wrap
Author: Jaclyn