Caesar Egg White Wrap

Ingredients

• 250 ml egg whites
• seasonings of choice
• 50 g non fat greek yogurt
• 5 g parmigiano reggiano, grated
• lemon juice, a squeeze
• 1/2 tsp dijon mustard
• 1/2 tsp onion powder
• garlic powder
• parsley
• salt and pepper
• 2 whole eggs
• 100 g baked kabocha squash
• pinch salt

Steps

1. Pour the egg whites into a nonstick pan seasoned with salt and seasonings of choice, and cook over medium heat like a thin egg crepe to form the wrap.

2. In a small bowl, mix the non fat greek yogurt, grated parmigiano reggiano, a squeeze of lemon, dijon mustard, onion powder, garlic powder, parsley, salt, and pepper to make the caesar sauce.

3. Cook the 2 eggs to your preference (scrambled or fried).

4. Warm the baked kabocha squash and season with a pinch of salt.

5. Lay the egg white wrap flat, spread the caesar sauce over it, then add the cooked eggs and kabocha squash.

6. Roll up the wrap tightly and enjoy.