Breakfast crunchwrap = Brunchwrap! And with 34g of protein, this breakfast will hold you over for a while! You know how much I love crunchwraps, which is why I’m going to be sharing some NEW wrap varieties over the next few weeks. Today’s recipe features egg whites, turkey breakfast sausage, bell peppers, and smear of Laughing Cow Pepperjack cheese. Simple but so, so satisfying (reminds me of a breakfast burrito!) Here’s how to do it:
MACROS: 283 CAL, 7g F, 16g C, 34g P
1 low carb wrap (I love @cutdacarb for these)
1 wedge Laughing Cow pepperjack cheese
3oz 93-99% lean turkey sausage*
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!