Breakfast crunchwrap = Brunchwrap!
Morning, noon or night you can enjoy this baby!
MACROS: 283 CAL - 7F 16C 34P
1 low carb wrap (I love @cutdacarb for these)
1 wedge Laughing Cow pepperjack cheese
3oz 93-99% lean turkey sausage cooked*
1/3 cup cooked egg whites*
Optional: 2 tbsp diced bell pepper
Optional sausage seasoning (for 1lb of turkey): 1/2 tsp dried sage, 1/2 tsp crushed red pepper, 1 tbsp brown sugar
Spread pepperjack cheese wedge in the center of the wrap. Next, layer turkey sausage, egg whites, and bell pepper in the center.
To fold, start with one corner of the wrap and bring it toward the center. Repeat clockwise, folding the edges toward the center until the wrap closes itself.
Spray a nonstick skillet with cooking spray and heat to medium heat. Press the crunchwrap onto the pan, then cover it with a lid and cook for 6-8 minutes. Spray the top side, then flip the wrap and cook an additional 6-8 minutes or until it’s golden brown on both sides.
Slice it in half and enjoy!
*MEAL PREP TIP: Try pre-cooking a pound of ground turkey and a 32oz carton of egg whites, then store
it in the fridge. Be sure to drain the egg whites of excess moisture so they don’t get soggy. This makes it
super easy to assemble brunchwraps during the week!