Easy Smoked Salmon Breakfast Wrap

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Salt

  Table

  ¹⁄₁₆ tsp or 0.4g

• Pepper

  Spices, black

  ¹⁄₁₆ tsp or 0.07g

• Tortillas

  Ready-to-bake or -fry, corn

  1 tortilla or 24g

• Greek Cream Cheese & Greek Yogurt

  Kroger

  2 Tbsp or 28g

• Spinach

  Raw

  ¼ cup or 8g

• Tomatoes

  Red, ripe, raw, year round average

  5 slice, medium or 100g

• Chinook salmon

  Fish, smoked

  2 oz, boneless or 57g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Capers

  Canned

  1 tsp, drained or 3g

• Honey

  1 tbsp or 21g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. In a small nonstick skillet coated with cooking spray, scramble eggs until just set and fluffy, seasoning with salt and pepper. Set aside briefly, keeping eggs warm.
2. Lay Flatout flatbread on work surface and spread with cream cheese, leaving a thin outer border not coated in cream cheese.
3. Top with spinach, tomato, reserved scrambled egg, smoked salmon, green onions, and capers (if using). Layer each of these ingredients by spreading them down the middle of the flatbread, lengthwise (as shown in the photos in this post), not placing them too close to the sides of the flatbread.
4. Fold in the cream-cheese slathered long sides of the flatbread so they overlap in the middle to enclose the filling, securing with toothpicks if needed.
5. Cut in half and serve immediately.
6. Recipe by: Two Healthy Kitchens (source: https://twohealthykitchens.com/easy-smoked-salmon-breakfast-wrap/)

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