Egg White and Turkey Wrap

Egg White & Turkey Wrap

Yield: 12 wraps

Ingredients

  • 24 oz. turkey sausage
  • 36 oz.* egg whites
  • 12 slices provolone cheese
  • 1 1/2 cups bruschetta tomato topping, prepared
  • 9 oz. (6 cups) spinach leaves, chopped
  • 12 tomato wraps

*If using frozen or liquid whole egg product.

Preparation

  1. In a large sauté pan, cook turkey sausage until fully cooked, breaking into small pieces as it cooks. Set aside and keep warm.
  2. For each sandwich, cook three egg whites or 3 ½ ounces liquid egg whites in a spray-coated 8-inch nonstick sauté pan.
  3. Add in turkey sausage crumbles. Cook egg whites until firm and opaque throughout, with no visible liquid egg remaining.

Assembly Instructions

  1. Position wrap horizontally. Grill or fry wrap over medium heat just until cheese melts and heated throughout.
  2. Cover center with scrambled egg whites, 2 ounces (⅓ cup) and turkey sausage crumbles, 2 tablespoons prepared tomato bruschetta, one slice provolone and 3/4-ounce (½ cup) chopped spinach leaves.
  3. Grill or fry wrap over medium heat just until cheese melts and heated throughout.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).


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