No tortillas needed! This lunch wrap recipe uses eggs to hold in your healthy sandwich fillings. It's essentially a lunch omelet that's rolled instead of folded.



Ingredient Checklist


Instructions Checklist
  • In a large skillet heat oil over medium. In a small bowl beat together eggs and, if desired, olives. Add egg mixture to skillet. Cook without stirring until egg starts to set. Using a spatula, lift cooked egg mixture to allow uncooked portion to run underneath. Cook until set. Remove from skillet.

  • Top half of the egg sheet with spinach, chicken, and roasted pepper. Drizzle with vinegar and sprinkle with salt and black pepper. Roll up to enclose filling. Wrap and chill up to 4 hours. Slice into 4 rolls to serve.

Nutrition Facts

271 calories; 21 g total fat; 4 g saturated fat; 3 g polyunsaturated fat; 13 g monounsaturated fat; 218 mg cholesterol; 331 mg sodium. 159 mg potassium; 2 g carbohydrates; 1 g fiber; 1 g sugar; 17 g protein; 0 g trans fatty acid; 2122 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 1 mcg vitamin b12; 53 mg calcium; 2 mg iron;