This wrap transforms Thanksgiving leftovers into a healthy and satisfying breakfast with simple scrambled eggs. Serve with a side of cranberry sauce if desired.
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This wrap transforms Thanksgiving leftovers into a healthy and satisfying breakfast with simple scrambled eggs. Serve with a side of cranberry sauce if desired.
8 eggs
1/4 tsp (1.25 mL) each salt, pepper and poultry seasoning
2 tbsp (30 mL) butter
1 clove garlic, minced
1 tbsp (15 mL) thinly sliced fresh sage
4 whole wheat tortillas, warmed
1 cup (250 mL) shredded cooked leftover turkey
1 cup (250 mL) diced roasted leftover sweet potato
1 cup (250 mL) shredded aged Cheddar cheese
1 cup (250 mL) baby spinach
Step 1
Whisk together eggs, 2 tbsp (30 mL) water, salt, pepper and poultry seasoning. Melt butter in large skillet set over medium heat; cook garlic and sage for about 1 minute or until fragrant.
Step 2
Reduce heat to low. Pour in egg mixture; cook, stirring frequently, for 6 to 8 minutes or until eggs are set and soft curds have formed. Arrange scrambled eggs down along centre of tortillas, leaving 1-inch (2.5 cm) border.
Step 3
Top with turkey, sweet potato, cheese and spinach. Fold up bottom of tortillas over filling, then fold in sides; starting from the bottom, roll up tightly.
Notes
Substitute arugula, mixed greens or sprouts for spinach if desired.
Substitute 1 tsp (5 mL) finely chopped fresh thyme, rosemary or marjoram for sage if desired.
