Garlic Spinach Turkey Egg Wrap

Description

Garlic Spinach Turkey Egg Wrap is a savory handheld breakfast with lean ground turkey, garlic, oregano, baby spinach, soft scrambled eggs, and warm whole wheat tortillas. The turkey cooks into small crumbles, the spinach wilts into the filling, and optional feta adds a salty finish.

Instructions

1. 1Equipment: a medium nonstick skillet, a wooden spoon, a small mixing bowl, a whisk or fork, a silicone spatula, 2 clean plates, paper towels, a cutting board, a knife, and an instant-read thermometer.
2. 2Mince the 2 garlic cloves into very small pieces so they cook quickly without burning.
3. 3Place the skillet over medium heat (about 5 out of 10). Add 1/2 teaspoon of the olive oil.
4. 4Add the 6 ounces ground turkey, 1/4 teaspoon of the salt, the 1/4 teaspoon black pepper, and the 1/2 teaspoon oregano.
5. 5Break the turkey into small crumbles. Cook for 4 to 5 minutes, stirring often, until no pink remains. Check several of the largest crumbles with the thermometer; each one must reach 165°F. Do not judge by color alone.
6. 6Add the minced garlic and stir constantly for 30 seconds. Do not let the garlic brown, or it can taste bitter.
7. 7Add the 2 cups baby spinach. Stir for about 1 minute, until the spinach just wilts and shrinks down. Move the turkey-spinach mixture to the first clean plate.
8. 8Wipe the skillet clean with a paper towel. Lower the heat to medium-low (about 3 out of 10) and add the second 1/2 teaspoon olive oil.
9. 9Crack the 3 eggs into the mixing bowl. Add the 2 tablespoons almond milk and the second 1/4 teaspoon salt. Whisk for 20 seconds, until the eggs look evenly pale yellow.
10. 10Pour the eggs into the skillet. Wait 15 seconds, then gently push the eggs from the edges to the center every 15 seconds with the spatula for about 2 minutes. They are done when soft and just set, with no liquid egg left; an instant-read thermometer should read 160°F if checked. Move them to the second clean plate so the skillet is empty.
11. 11For the easiest method, wrap both tortillas in a barely damp paper towel and microwave for 15 to 20 seconds, until warm and flexible. If you do not have a microwave, return the empty skillet to medium heat and warm each tortilla for about 20 seconds per side.
12. 12Lay each warm tortilla flat on the cutting board. Spoon half of the turkey-spinach mixture in a horizontal strip across the lower third of each tortilla.
13. 13Top each with half of the scrambled eggs and 1 tablespoon crumbled feta, if using.
14. 14Fold the left and right sides of each tortilla in over the filling. Starting from the bottom, roll it up snugly like a burrito.
15. 15Slice each wrap in half on the diagonal with the knife. Serve warm, with hot sauce on the side if you like.

Tips and Tricks

1. 1

   Break the turkey into small crumbles. Smaller pieces spread through the wrap more evenly and make it easier to roll. If the turkey stays in large chunks, the tortilla can bulge or tear when you fold it. That makes each bite more even.

2. 2

   Add the garlic after the turkey cooks. Garlic burns much faster than ground turkey, so it only needs a short time in the hot skillet. Stir constantly for about 30 seconds and stop before it turns brown. This keeps the flavor sweet, not bitter.

3. 3

   Cook the eggs gently. Medium-low heat keeps the eggs soft enough for a wrap filling. If they cook too hard, the wrap can taste dry, especially after reheating, and the tortilla will not feel as tender when you bite into it.

4. 4

   Warm the tortilla before rolling. A warm tortilla bends around the filling instead of cracking. If making wraps ahead, cool the filling first so trapped steam does not make the tortilla wet or gummy during reheating and storage later on.