New high protein obsession….

Ingredients

• 1 cup Pumpkin Puree (canned or roasted, unsweetened)
• 2 large Whole Wheat Tortilla (10‑inch diameter, flexible)
• 2 Eggs (large, room temperature)
• 1/4 cup Egg Whites (fresh or from a carton)
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Salt (kosher or sea salt)
• 2 tablespoons Homemade Pesto (made with basil, pine nuts, Parmesan, olive oil)
• 1 cup Arugula (loosely packed, washed)
• 1/4 cup Pico de Gallo (store‑bought or homemade)
• 1 teaspoon Olive Oil (extra‑virgin, for skillet)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat while you prepare the filling.

   Time: PT5M

   Temperature: 375°F

2. Whisk Egg Mixture

   In a mixing bowl, whisk together the 2 eggs, 1/4 cup egg whites, garlic powder, and salt until uniform and slightly frothy.

   Time: PT3M

3. Cook Scrambled Eggs

   Heat 1 tsp olive oil in a skillet over medium heat. Pour the egg mixture in, let sit 10 seconds, then gently stir with a spatula until just set but still soft (about 2‑3 minutes). Remove from heat.

   Time: PT5M

4. Warm Pumpkin Puree

   Place the pumpkin puree in a small saucepan, add 1 teaspoon of pesto, and warm over low heat for 2‑3 minutes, stirring until smooth and heated through.

   Time: PT3M

5. Assemble the Wraps

   Lay each tortilla flat. Spread 1 tablespoon of pesto over the surface, then layer arugula, warmed pumpkin puree, scrambled eggs, and pico de gallo. Roll tightly, folding in the ends to seal.

   Time: PT5M

6. Bake the Wrapped Rolls

   Place the rolled wraps seam‑side down on a baking sheet. Bake for 8‑10 minutes, or until the tortilla is lightly golden and the interior is hot.

   Time: PT10M

   Temperature: 375°F

7. Serve

   Remove from oven, let rest 2 minutes, then slice in half diagonally and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

470

Protein

35 g

Carbohydrates

38 g

Fat

20 g

Fiber

6 g