Leftover Turkey, Sweet Potato and Scrambled Egg Wrap

Leftover Turkey, Sweet Potato and Scrambled Egg Wrap

Prep Time

15 Minutes

Cook Time

10 Minutes

Serving Yield


This wrap transforms Thanksgiving leftovers into a healthy and satisfying breakfast with simple scrambled eggs. Serve with a side of cranberry sauce if desired.


8 eggs
1/4 tsp (1.25 mL) each salt, pepper and poultry seasoning
2 tbsp (30 mL) butter
1 clove garlic, minced
1 tbsp (15 mL) thinly sliced fresh sage
4 whole wheat tortillas, warmed
1 cup (250 mL) shredded cooked leftover turkey
1 cup (250 mL) diced roasted leftover sweet potato
1 cup (250 mL) shredded aged Cheddar cheese
1 cup (250 mL) baby spinach


Step 1

Whisk together eggs, 2 tbsp (30 mL) water, salt, pepper and poultry seasoning. Melt butter in large skillet set over medium heat; cook garlic and sage for about 1 minute or until fragrant.


Step 2

Reduce heat to low. Pour in egg mixture; cook, stirring frequently, for 6 to 8 minutes or until eggs are set and soft curds have formed. Arrange scrambled eggs down along centre of tortillas, leaving 1-inch (2.5 cm) border.


Step 3

Top with turkey, sweet potato, cheese and spinach. Fold up bottom of tortillas over filling, then fold in sides; starting from the bottom, roll up tightly.


Substitute arugula, mixed greens or sprouts for spinach if desired.
Substitute 1 tsp (5 mL) finely chopped fresh thyme, rosemary or marjoram for sage if desired.

More Recipes