Turkey Sausage & Egg Breakfast Crunchwraps

Name: Turkey Sausage & Egg Breakfast Crunchwraps
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb 93% lean ground turkey; 4 cups (one 32-oz carton) liquid egg whites; 4 burrito-size (10-inch) flour tortillas; 4 corn tortillas; 6 tbsp shredded Mexican-blend cheese; ½ cup chunky salsa; 2 tsp oil; 1 tsp dried sage; ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp red pepper flakes; salt; pepper

BreakfastTex-Mex35 minServes 4590 kcal55 g protein

Big, crispy, folded breakfast wraps filled with sage-and-garlic turkey sausage, fluffy egg whites, melty cheese, salsa and a crunchy toasted corn tortilla in the middle, then griddled until golden on both sides.

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Ingredients

1 lb 93% lean ground turkey
4 cups (one 32-oz carton) liquid egg whites
4 burrito-size (10-inch) flour tortillas
4 corn tortillas
6 tbsp shredded Mexican-blend cheese
½ cup chunky salsa

From your pantry: 2 tsp oil, 1 tsp dried sage, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp red pepper flakes, salt, pepper.

Instructions

Cook the turkey in a large nonstick skillet over medium-high heat, breaking it into crumbles, until no pink remains, 6 to 7 minutes. Season with the sage, garlic powder, onion powder, pepper flakes, ¾ tsp salt and pepper. Scoop into a bowl.
Lower the heat to medium, pour the egg whites into the same pan with a pinch of salt and scramble until just set, 3 to 4 minutes. Add to the turkey.
Wipe the pan, brush with a little oil and toast the corn tortillas over medium heat until crisp and spotty, about 1 minute per side.
Warm a flour tortilla to soften it. Pile a quarter of the filling in the center, top with salsa and cheese, set a crisp corn tortilla on top, then fold the flour tortilla edges up and over in overlapping pleats to enclose it.
Brush the pan with oil and set the crunchwrap in it pleated side down. Cook over medium heat until deep golden, 2 to 3 minutes, flip and cook 2 minutes more. Repeat and cut in half to serve.

Tip: Cooking the folded side first seals the pleats so the wrap holds together when you flip it. A cast-iron skillet works well.