Sriracha Egg White & Spinach Wrap

Egg white wrap with a spicy Sriracha-infused Greek yogurt spread.

Ingredients

Procedure

Prep

1. In a bowl combine yogurt, sriracha, and ginger. Whisk until blended. Hold refrigerated until service.

Service

1. For each serving, heat 1/4 teaspoon of oil in a non-stick pan over medium high heat. Add 1/2 cup baby spinach, 1/2 cup red onion and cook until the spinach is fully wilted and the onions are translucent.
2. Stir in 1/3 cup egg whites and 1/2 teaspoon cilantro. Cook until whites are set.
3. Warm one tortilla and place on work surface. Spread 1 tablespoon of sriracha yogurt down the center and top with egg white mixture. Roll tortilla from bottom, fold in sides and roll tightly. Serve warm.