# What You’ll Need:
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01 - Egg whites — 3 large (approximately 90 ml)
02 - Whole-wheat tortilla — 1 medium (20 cm diameter)
03 - Fresh spinach leaves — 15 g
04 - Low-fat shredded cheese — 28 g
05 - Salt — 0.6 ml
06 - Black pepper — pinch
07 - Nonstick cooking spray or olive oil — 2.5 ml
# How to Make It:
01 - Place a nonstick skillet over medium heat and lightly coat the surface with nonstick spray or 2.5 ml olive oil.
02 - Pour the egg whites into the hot skillet, season with salt and a pinch of black pepper, and stir gently to begin setting.
03 - Continue stirring until the egg whites are mostly set, approximately 1–2 minutes, producing soft curds.
04 - Scatter the spinach over the eggs and cook for about 30 seconds until wilted, folding it through the eggs.
05 - Sprinkle the shredded low-fat cheese over the egg and spinach mixture and allow it to soften and melt for roughly 30 seconds.
06 - Warm the whole-wheat tortilla briefly in a dry skillet or microwave until pliable, about 10 seconds in a microwave.
07 - Transfer the egg, spinach and cheese mixture onto the warmed tortilla and roll tightly to enclose the filling.
08 - Slice the wrap in half and serve immediately while warm.
