5-Minute Spinach and Feta Scrambled Egg Wraps

Wash and finely dice 2 Roma tomatoes, 1/4 of the red onion, and 1/2 of a seeded jalapeno; combine them in a small bowl with the juice of 1/2 lime and 1 tablespoon of chopped cilantro to create a fresh salsa.

Finely dice 1 red bell pepper and the remaining 1/4 of the red onion.

In a medium bowl, crack 8 large eggs and whisk together with 1/2 teaspoon smoked paprika and a pinch of salt and black pepper until well combined.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Add the diced red bell pepper and the diced red onion to the skillet and sauté for 4 minutes until the vegetables are softened and slightly browned.

Add 4 cups of fresh baby spinach directly into the skillet and toss for 2 minutes until the leaves are fully wilted.

Pour the egg mixture over the sautéed vegetables in the skillet.

Using a spatula, gently stir the eggs for 4 minutes until they are scrambled and set but still moist.

Crumble 4 ounces of feta cheese over the egg mixture and fold gently for 30 seconds to allow the cheese to soften.

Warm 4 whole wheat tortillas in a dry pan over medium heat for 30 seconds per side until pliable.

Halve, pit, and slice 1 avocado and finely chop the remaining fresh cilantro.

To assemble, distribute the egg and spinach mixture evenly among the 4 tortillas, then top each with the prepared fresh salsa, 1/4 of the sliced avocado, and the remaining chopped cilantro before rolling tightly.