Soft Scrambled Egg & Turkey Bacon Breakfast Wrap

High-protein, soft-textured breakfast wrap with tender eggs, lean turkey bacon, and creamy Greek yogurt for a filling-but-gentle start to the day.

Ingredients

• 1 large whole wheat tortilla (about 8–10 in / 55–70g)
• 2 large eggs
• 3 slices turkey bacon (lean)
• 1/4 cup plain nonfat Greek yogurt
• 1/2 cup baby spinach
• 1 tbsp water
• 1 tsp olive oil (or nonstick spray)
• 1/4 tsp kosher salt
• Black pepper, to taste

Method

• 1

  Step 1: Soften the spinach

  Heat a nonstick skillet over medium-low heat. Add the olive oil (or a quick spray). Add spinach and a pinch of salt, stirring until just wilted and soft, about 1 minute. Transfer to a plate.

• 2

  Step 2: Cook the turkey bacon gently

  In the same skillet, add turkey bacon and 1 tbsp water (this helps it cook through without getting tough). Cover with a lid and cook over medium-low for 2 minutes, then uncover, flip, and cook 1–2 minutes more, until cooked through and pliable (not crisp). Remove to a cutting board and slice into thin strips.

• 3

  Step 3: Soft-scramble the eggs

  Reduce heat to low. Beat eggs with the remaining salt and a few grinds of pepper. Pour into the skillet and stir slowly with a rubber spatula, scraping the bottom continuously, until the eggs form soft, creamy curds and are just set, 2–3 minutes. (Take them off the heat while they still look slightly glossy—they’ll finish from residual warmth.)

• 4

  Step 4: Warm and assemble

  Warm the tortilla briefly (10–15 seconds per side in the dry skillet or microwave) so it’s flexible. Spread Greek yogurt down the center, then layer spinach, eggs, and turkey bacon.

• 5

  Step 5: Wrap and serve

  Fold in the sides, roll snugly, and let it sit seam-side down for 30 seconds to hold. Slice in half if desired and eat warm.

Tips

• **No turkey bacon?** Swap for 3–4 oz cooked, shredded chicken breast (soft and very lean) or add 2 extra egg whites for more protein.
• **Make it even gentler:** Use a plain flour tortilla (often softer and lower-fiber than whole wheat) if fiber feels too filling on GLP-1 days.
• **Storage:** Eggs are best fresh, but you can cook the turkey bacon ahead and refrigerate up to 3 days; rewarm with a splash of water, covered, to keep it tender.
• **Serving idea:** Pair with warm herbal tea or a small portion of fruit if tolerated.

Nutrition (per serving, estimate)