Turkey & Avocado Breakfast Wrap Recipe

Whisk eggs

Crack the 4 eggs into a medium bowl, add 2 tablespoons milk, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until combined and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low heat and melt 1 tablespoon butter. Pour the egg mixture into the skillet. Allow to set for 10–15 seconds, then gently stir with a rubber spatula, folding cooked portions toward the center to make soft, creamy scrambled eggs. Remove from heat when eggs are softly set but still glossy (about 3–4 minutes). Transfer eggs to a plate and keep warm.

Prepare avocado spread

Halve and pit 1.5 avocados. Scoop the flesh into a small bowl, add 1 teaspoon fresh lime juice, 1 teaspoon olive oil and 1/8 teaspoon salt (optional). Mash with a fork until mostly smooth with a few small chunks. If using hot sauce, add it to the mashed avocado and stir to combine.

Prep vegetables

Thinly slice the tomato and red onion. Pat tomato slices dry with a paper towel to avoid soggy wraps. Arrange spinach leaves so they are ready for assembly.

Warm tortillas

Warm the 4 tortillas for pliability: either wrap in a damp paper towel and microwave 20–25 seconds, or heat individually in a dry skillet over medium for about 15 seconds per side.

Assemble wraps

Place a warm tortilla on a flat surface. Spread about 2–3 tablespoons of the mashed avocado down the center lengthwise. Layer 2 ounces sliced turkey (about 2 slices), a quarter of the scrambled eggs, a handful (about 1/4 cup) of spinach, 2 tablespoons shredded cheddar, 2–3 tomato slices and a few thin red onion slices. Repeat for remaining tortillas.

Fold and serve

Fold the bottom edge of each tortilla up over the filling, fold in the sides, and roll tightly to form a wrap. If desired, press seam-side down and toast in a dry skillet over medium heat for 1–2 minutes per side to seal and warm through. Slice each wrap in half on a diagonal and serve immediately.

Serve the wraps hot or warm with extra hot sauce on the side and a small green salad or fruit. Leftovers can be wrapped in foil and refrigerated for up to 24 hours; reheat briefly in a skillet or sandwich press before eating.