Sandwiches, Wraps and Tacos

Leftover Turkey, Sweet Potato and Scrambled Egg Wrap

8 eggs
1/4 tsp (1.25 mL) each salt, pepper and poultry seasoning
2 tbsp (30 mL) butter
1 clove garlic, minced
1 tbsp (15 mL) thinly sliced fresh sage
4 whole wheat tortillas, warmed
1 cup (250 mL) shredded cooked leftover turkey
1 cup (250 mL) diced roasted leftover sweet potato
1 cup (250 mL) shredded aged Cheddar cheese
1 cup (250 mL) baby spinach

Whisk together eggs, 2 tbsp (30 mL) water, salt, pepper and poultry seasoning. Melt butter in large skillet set over medium heat; cook garlic and sage for about 1 minute or until fragrant.

Reduce heat to low. Pour in egg mixture; cook, stirring frequently, for 6 to 8 minutes or until eggs are set and soft curds have formed. Arrange scrambled eggs down along centre of tortillas, leaving 1-inch (2.5 cm) border.

Top with turkey, sweet potato, cheese and spinach. Fold up bottom of tortillas over filling, then fold in sides; starting from the bottom, roll up tightly.


  • Substitute arugula, mixed greens or sprouts for spinach if desired.
  • Substitute 1 tsp (5 mL) finely chopped fresh thyme, rosemary or marjoram for sage if desired.

Makes 4 servings.

Nutrients per serving:
Calories 540        
Fat 28 g
Sodium 970 mg        
Carbohydrate 36 g
Fibre 4 g        
Protein 35 g