Spinach and Mushroom Wrap (Low Carb)

Ingredients

• Olive oil

  2 tbsp or 27g

• Shiitake mushrooms

  raw

  3 mushroom or 57g

• Onion

  raw

  1 tbsp chopped or 10g

• Garlic

  raw

  1 clove or 3g

• Spinach

  raw

  3 ⅓ cup or 100g

• Egg

  whole

  2 medium or 88g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Cheddar cheese

  ½ cup, shredded or 57g

• Mission Carb Balance Small Fajita Tortillas

  1 tortilla or 100g

Directions

1. Heat oil in a pan over medium heat. Sauté mushrooms and onions until onions are translucent and mushrooms are tender, about 5-7 minutes. Add garlic and sauté until fragrant, about 1 minute. Add spinach and sauté until just wilted, 1-2 minutes.
2. Scramble the egg, and then pour over the mushroo/spinach mixture.
3. Salt and pepper to taste.
4. Lay flat the low carb tortilla shell. Spread the grated cheese and top with the eggs.