Avocado Breakfast Wrap

This wrap makes a great breakfast or light dinner. 

Prep time: 15 minutes  

Cook time: about 10 minutes  

8 egg whites plus 4 eggs

1 teaspoon garlic salt

1 whole wheat tortilla

4 oz. shredded artisan Cheddar cheese

1/2 cup sliced ripe olives

1/2 chopped marinated artichoke hearts

1/4 cup minced smoked sun-dried tomatoes

1/4 cup minced red onion

1 firm but ripe California avocado, peeled, pitted and cut into small cubes

1 tablespoon olive oil

Beat egg whites, eggs and garlic salt in a medium bowl. Cook in a large nonstick skillet for a few minutes or until almost cooked through, stirring frequently. Place tortillas on a flat surface and place cheese and vegetables down the center of each.  Fold in sides to enclose. Brush with olive oil and cook in a very large skillet over high heat for 1 minute to sear. Turn and reduce heat; tent with foil and cook for 5 minutes more or until cheese is melted. Makes 4 servings.