Cooking time: 5 minutesWraps are so versatile and portable, too. If you can’t find spinach tortillas, replace them with 100 percent whole wheat tortillas.
Preparation time: 3 minutes Cooking time: 5 minutes
4 spinach-flavored flour tortillas (12" diameter)
2 teaspoons Better Butter or trans-fat free spread
4 eggs + 4 egg whites, beaten
½ cup (2 ounces) crumbled reduced-fat lemon, garlic, and herb feta cheese or ¼ cup (1 ounce) grated Parmesan cheese
4 cups (4 ounces) baby arugula or baby spinach
Hot-pepper sauce (optional)
1. Preheat a grill pan over medium-high heat. Lightly toast 1 tortilla in the pan about 20 seconds, flip, and cook 10 seconds longer. Set aside on a plate and cover with a slightly damp paper towel. Repeat with the remaining tortillas.
2. Melt the Better Butter or spread in a large nonstick skillet over medium heat. Pour in the eggs, egg whites, and cheese. Cook, stirring, for 2 minutes. Add the greens. Continue cooking, stirring, for about 1 minute longer, or until the eggs are set and the greens are wilted.
3. Mound one-quarter of the mixture on the bottom half of 1 tortilla, flap up the 2 sides, and roll into a tube. Repeat with the remaining tortillas and filling. Cut the wraps diagonally in half and serve with hot-pepper sauce, if desired.
MAKES 4 SERVINGS
Per serving: 300 calories, 33 g carbohydrate, 19 g protein, 11 g fat, 3.5 g saturated fat, 210 mg cholesterol, 470 mg sodium, 1 g fiber
Carbohydrate Choices: 2
Dietary Exchanges: 1½ meat, 1 fat
