For breakfast, brunch or even a light dinner, these Spinach Stuffed Pesto Egg Wraps are a low-carb, nutrient-packed meal that can also be made ahead and reheated to reduce mayhem on busy mornings.
Whether you follow a low-carb diet like Atkins, Keto, Paleo, Whole30, or South Beach, to name a few, finding ways to substitute traditional bread products can be a challenge. Making egg wraps is a simple, versatile solution. A big batch can be made ahead, kept in the fridge or freezer and then used in so many ways.
Basically, egg wraps are just tortilla-thin, open-faced omelets that can be stuffed and rolled up with the fillings of choice. In this case, the delicious innards are a pile of fresh spinach sautéed with pesto that is complimented with a generous drizzle of creamy, crave-worthy Organic Ranch Dressing from Litehouse Foods.
I really appreciate the line of organic dressings not just for their amazing taste, but also that they are free of artificial flavors, preservatives and colors. I feel confident sharing these organic dressings at my table and using as an ingredient in countless recipes.
Plus, did you know September is National Organic Harvest Month and Better Breakfast Month? As much as feasible, I prefer to serve my family organic produce and consumer products for breakfast and all the other eating opportunities of the day! The good news is that organic eggs and organic spinach are both affordable and easy-to-find in most markets – as is the Organic Ranch that you can pick up right off the refrigerated shelves in the produce department.
Spinach Stuffed Pesto Egg Wraps have 271 calories per serving (including dressing!) and offer 14.3g protein and 5.5g carbohydrates per serving – along with iron, b-vitamins and other important nutrients.