Spinach and Egg white wrap

Ingredients

1 teaspoon olive oil
1 garlic clove, minced
3/4 cup tomato, finely chopped
2 cups spinach, roughly chopped
1 cup egg whites
dash of salt and pepper
2 sprouted grain tortillas
2 Tablespoons pesto (purchase it pre-made, or combine 1/2 cup walnuts, 2 cups basil leaves, 2 cloves garlic, 1/4 cup olive oil, and 1 Tablespoon lemon juice in a food processor and blend until it becomes a paste.)

Spread a tablespoon of pesto over each tortilla and set aside.
In medium sized skillet warm the olive oil over medium heat. Add the garlic and sauté until golden. Add the tomato and cook for another 3 minutes.
Add the spinach and cook until it is soft and wilted.
Remove the veggies from skillet, set aside in a bowl.
Pour the egg whites into the skillet, season with salt and pepper.
Cook until the egg is no longer runny.
Arrange half of the egg whites in a line down the center of each tortilla. Top with half of the veggies and then fold the ends up and wrap like a burrito

288 calories,

10g fat,

28g carbohydrate, 6g fiber,

21g protein.