Zero Point Spinach Egg Wrap
Zero Point Spinach Egg Wrap
Ingredients
For the Wrap Base
- 1 cup fresh spinach, packed
- 2 eggs
- 1 teaspoon Everything but the Bagel seasoning, or as needed
For the Filling (per wrap)
- 2 ounces sliced turkey
- 1/4 cup sliced tomatoes
- 2 tablespoons sliced red onion
- 1 pickle spear
- 1 tablespoon yellow mustard, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper, ensuring the paper covers the entire surface for easy removal.
⏱️ 5 min•🌡️ 400
- 2
In a blender or food processor, combine the fresh spinach and two eggs. Blend on high until the mixture is completely smooth and a vibrant green liquid forms. Scrape down the sides as needed to ensure all ingredients are incorporated.
⏱️ 3 min
- 3
Pour the blended spinach and egg mixture evenly onto the prepared baking sheet. Use a spatula or the back of a spoon to spread it into a thin, rectangular layer, aiming for an even thickness across the entire sheet.
⏱️ 2 min
- 4
Generously sprinkle the Everything but the Bagel seasoning over the entire surface of the spinach and egg mixture.
⏱️ 1 min
- 5
Bake in the preheated oven for 20 minutes, or until the wrap is set, firm to the touch, and slightly golden at the edges. It should be flexible enough to roll without breaking.
⏱️ 20 min•🌡️ 400
- 6
Once baked, remove the baking sheet from the oven and allow the spinach-egg wrap to cool slightly on the parchment paper for about 5 minutes. This makes it easier to handle and prevents tearing.
⏱️ 5 min
- 7
Carefully transfer the cooled wrap to a clean cutting board or plate. Layer the sliced turkey, sliced tomatoes, sliced red onion, and the pickle spear evenly over one half of the wrap. Drizzle with yellow mustard as desired.
⏱️ 2 min
- 8
Tightly roll the wrap, starting from the side with the fillings, ensuring all ingredients are securely enclosed. Cut the rolled wrap in half diagonally before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Zero Point Spinach Egg Wrap
Ingredients
For the Wrap Base
- 1 cup fresh spinach, packed
- 2 eggs
- 1 teaspoon Everything but the Bagel seasoning, or as needed
For the Filling (per wrap)
- 2 ounces sliced turkey
- 1/4 cup sliced tomatoes
- 2 tablespoons sliced red onion
- 1 pickle spear
- 1 tablespoon yellow mustard, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper, ensuring the paper covers the entire surface for easy removal.
⏱️ 5 min•🌡️ 400 - 2
In a blender or food processor, combine the fresh spinach and two eggs. Blend on high until the mixture is completely smooth and a vibrant green liquid forms. Scrape down the sides as needed to ensure all ingredients are incorporated.
⏱️ 3 min - 3
Pour the blended spinach and egg mixture evenly onto the prepared baking sheet. Use a spatula or the back of a spoon to spread it into a thin, rectangular layer, aiming for an even thickness across the entire sheet.
⏱️ 2 min - 4
Generously sprinkle the Everything but the Bagel seasoning over the entire surface of the spinach and egg mixture.
⏱️ 1 min - 5
Bake in the preheated oven for 20 minutes, or until the wrap is set, firm to the touch, and slightly golden at the edges. It should be flexible enough to roll without breaking.
⏱️ 20 min•🌡️ 400 - 6
Once baked, remove the baking sheet from the oven and allow the spinach-egg wrap to cool slightly on the parchment paper for about 5 minutes. This makes it easier to handle and prevents tearing.
⏱️ 5 min - 7
Carefully transfer the cooled wrap to a clean cutting board or plate. Layer the sliced turkey, sliced tomatoes, sliced red onion, and the pickle spear evenly over one half of the wrap. Drizzle with yellow mustard as desired.
⏱️ 2 min - 8
Tightly roll the wrap, starting from the side with the fillings, ensuring all ingredients are securely enclosed. Cut the rolled wrap in half diagonally before serving.
⏱️ 2 min