West Coast Breakfast Wrap

Scrambled egg whites, baby arugula, sliced avocado and sun-dried tomato aioli in a spinach tortilla

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 20 min
Cook Time: 5 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

2 cups scrambled egg whites
2 cups baby arugula
1 large avocado, sliced ¼ inch
4 (12-inch) spinach herb tortilla wraps

Sun-Dried Tomato Aioli
1½ tablespoons sun-dried tomato, minced
1/3 cup mayonnaise
¾ teaspoon garlic, minced
¾ teaspoon lemon juice
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
2 teaspoons olive oil
1/8 teaspoon salt

Allergens:

Eggs, Gluten, Mustard, Soy, Wheat

Nutritional Information

Vegetarian

Directions:

Sun-Dried Tomato Aioli: In a bowl, combine mayonnaise, garlic, lemon juice, cayenne pepper, salt and black pepper.
Wrap Build: Place tortilla on surface. Spread 2 tablespoons Sun-Dried Tomato Aioli on bottom third of tortilla. Layer ½ cup scrambled egg whites on top of Sun-Dried Tomato Aioli. Place ½ cup baby arugula on top of egg whites. Top with 2 slices avocado. Fold over ends of tortilla. Roll tortilla tightly into a wrap. Cut in half on a bias.