Quinoa, Spinach & Hummus Egg White Wraps
A nutritious and versatile wrap filled with quinoa, spinach, and hummus, perfect for any meal of the day.
Ingredients
Wrap Ingredients
- 0.5 cup quinoa Rinse before cooking.
- 1.0 cup egg whites Whisk with salt and chives.
- 0.13 tsp salt
- 0.13 tsp fresh chives Chopped.
- 0.25 cup finely chopped baby spinach
- 2.0 cups flat leaf parsley leaves Can be substituted with other herbs.
- 1.0 cup hummus Use your favorite flavor.
- 2.0 tbsp beefsteak tomatoes Chopped.
- 1.0 whole tomato Thinly sliced.
- Nonstick cooking spray For cooking the wraps.
Instructions
Preparation
- Rinse the quinoa under cold water.
- In a medium saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- In a bowl, whisk together the egg whites, salt, and chopped chives.
Cooking
- Heat a 10-inch nonstick skillet over medium-low heat and lightly coat it with nonstick cooking spray.
- Pour half the egg mixture into the skillet, swirling it to evenly coat the bottom. Cook until the bottom is just set and the top is slightly moist, approximately 3–4 minutes. Carefully flip the wrap and cook for an additional 10 seconds. Transfer to a plate and repeat with the remaining egg mixture.
Assembly
- In a food processor, combine the baby spinach and parsley leaves. Pulse until finely chopped, then fold into the cooked quinoa.
- To assemble, lay each egg wrap flat on a clean surface. Spread a generous tablespoon of hummus over half of each wrap. Spoon half the quinoa mixture over the hummus, pressing gently to adhere. Top with slices of tomato.
- Fold the wraps in half over the filling, then fold once more to create a quarter-fold.
Notes
These wraps can be served with a fresh garden salad, soup, or sweet potato fries. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on low heat in a skillet or microwave.