EGG WHITE PROTEIN WRAP WITH TOMATO SALSA!

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Start your day with a healthy breakfast every morning! The most common mistake we make is not to eat enough protein at breakfast. Your body needs 20 to 30 grams of protein, especially in the morning. Most breakfast foods are great sources of important nutrients such as protein, calcium, and fiber. Research shows that if these are missed at breakfast they are less likely to be compensated later on in the day!
New studies show skipping breakfast may be linked to clogged arteries. Of those tested nearly 75% of the people who skipped breakfast had signs of plaque build-up. Compared with 57% of those who ate a large breakfast and 64% of those who ate a light breakfast!
This egg white protein wrap is a perfect way to start your day and stay focused throughout the morning. You have all the nutrients you need to feed your brain, heart, and gut.
“Stay Focused!”
EGG WHITE PROTEIN WRAP
THIS RECIPE MAKES 4 PROTEIN WRAPS.

MAKE THE TOMATO SALSA FIRST

INGREDIENTS

12 Roma tomatoes

½ cup chopped red onion (chopped small)

¼ cup cilantro loosely packed, then finely chopped

2 scallions, finely chopped

2 tablespoons fresh lime juice

1 teaspoon kosher salt

1 jalapeño finely diced with the seeds

2 tablespoons extra-virgin olive oil

If you don’t want to make your own salsa you can purchase store-bought. Any leftover Salsa can be used with Tortilla chips, over grilled fish, lamb, beef, or any other way you enjoy SALSA! 🙂

INSTRUCTIONS

Slice the Roma tomato in half from top to bottom, remove the seeds. Chop the tomatoes into small chunks and place in a non-reactive bowl

Place the tomatoes, red onion, cilantro, scallions, lime juice, salt, jalapeño, and olive oil in the bowl, and mix well

Salsa can be made the day before and will last 2 days in the refrigerator in an airtight glass container

Salsa should be used at room temperature for the wrap.

INGREDIENTS FOR WRAP

Organic cooking spray

4 -10” inch organic whole wheat, or corn tortilla’s (available Gluten Free)

10 egg whites, SAVE THE YOLKS! HERE IS A SITE I FOUND THAT HAS AN AMAZING MAYONNAISE RECIPE! CHECK IT OUT AND HER SITE!!!!!  https://bit.ly/32vO6EC

1/4 teaspoon kosher salt and black cracked pepper

1-1/2-cups shredded extra-sharp white cheddar cheese

1 large ripe avocado, room temperature, peeled, pitted, and sliced into quarters. Squeeze 1 tablespoon of fresh lemon juice over avocado, cover, and set aside

2 cups canned organic black beans, drained and rinsed

2- jalapeno sliced thin (optional)

1-1/2 cups tomato salsa

2 cups wild arugula

6 sprigs cilantro leaves removed, chopped coarsely

FOR THE WRAP

PRE-HEAT OVEN TO 200F.

Spray a 10″ to 12″ inch cast iron skillet or heavy bottom skillet along with the sides liberally with cooking spray.

Turn the heat to medium for 1 minute then place a tortilla in the skillet for 20- 30 seconds each side.

Wrap the tortilla in a kitchen towel and place it in the preheated oven on a baking sheet. Turn oven off. Continue to do the same with the rest of the tortillas. Keep all the tortillas wrapped well in the oven until you are ready to assemble.

In a mixing bowl, briskly whisk the egg whites for 30 seconds

Spray the same skillet you used for the tortillas with more cooking spray. Turn the heat to medium and pour in the egg mixture. Use a wooden spoon to constantly stir and fluff the egg whites until they are cooked through about 4 to 5 minutes. Add salt and pepper.

Remove the skillet from heat and sprinkle cheese evenly over the egg whites, cover with a lid and let sit for 2 minutes until the cheese has melted.

TO ASSEMBLE

On a chopping board, lay out one tortilla at a time

You will build the wrap by filling the lower third of the tortilla before you roll it

Mash lightly using a fork ¼ of the avocado on the lower third of a tortilla leaving a space of 1-1/2” inches on each side of the tortilla. This will make it easier to roll and tuck.

Add 1/4 cup wild arugula, ¼ cup of black beans.

Divide the cooked egg whites equally into 4 parts. Place ¼ of the egg whites over beans, followed by several jalapenos, 2 tablespoons of salsa, and several cilantro leaves.

Take the bottom of the tortilla and roll it over filling snuggly twice, tuck in each side of the tortilla and continue to roll it up tightly.

In a clean skillet on medium-high heat spray cooking spray and place rolled tortilla starting with seam side down, lightly brown the outside of the tortilla on all sides. Remove from skillet, slice in half with a serrated knife and serve with extra salsa on the side.

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