Avocado Turkey Bacon Wrap Recipe

Cook turkey bacon

Heat a nonstick skillet over medium heat. Add the turkey bacon slices and cook 3–4 minutes per side until browned and crisped to your liking. Transfer to a paper towel-lined plate to drain and keep warm.

Mash avocado

Halve and pit the avocado. Scoop out the flesh into a small bowl and mash lightly with a fork until mostly smooth but slightly chunky. Season with a pinch of salt and pepper. Set aside.

Whisk egg whites

In a small bowl, whisk the 3 egg whites with the 1/8 tsp salt and 1/16 tsp black pepper until slightly frothy.

Cook egg whites

Wipe the skillet used for the bacon clean and return to medium-low heat. Add 1 tsp butter or olive oil and let it warm but not brown. Pour in the egg whites and allow to set at the edges for 10–15 seconds. Using a spatula, gently fold the eggs from the edges to the center, creating soft curds. Cook 1–2 minutes until just set but still moist. Remove from heat (they will continue to finish cooking in the warm pan).

Warm the tortilla

Place the whole-wheat tortilla on a plate and warm for 10–15 seconds in the microwave or 20–30 seconds in a dry skillet until pliable.

Layer ingredients

Place the warmed tortilla flat. Spread the mashed avocado across the center lengthwise (about 2–3 tbs). Add the scrambled egg whites over the avocado in a line. Crumble or lay the cooked turkey bacon slices on top of the eggs. Sprinkle the shredded cheddar evenly over the hot eggs and bacon so it softens. Add the optional spinach and chopped herbs if using. Drizzle hot sauce if desired.

Roll the wrap

Fold the bottom edge up over the fillings, then fold in the sides and roll tightly to enclose the filling. If desired, place seam-side down in the skillet over low heat for 30–60 seconds per side to seal and lightly toast the wrap.

Serve

Slice the wrap in half on a diagonal and serve immediately. Optionally serve with extra sliced avocado or salsa on the side.