Spinach, Egg White & Zucchini Lunch Wraps

Heat olive oil in a skillet over medium-high heat.

Remove the ends from the zucchini and slice lengthwise into 1/4-inch thick strips. Sprinkle with salt and pepper.

Place sliced zucchini into oil and cook 2–3 minutes each side, until mostly cooked through and golden brown on both sides. Remove from heat and set zucchini slices aside.

In the same skillet, add egg whites. Cook, stirring frequently, until egg whites are solid and no longer runny. Remove from heat.

To assemble the wraps, spread hummus evenly over the flatbread or large tortilla, followed by 3 to 4 zucchini slices (parallel to the length of the wrap), spinach, scrambled egg whites, sliced red onion, and halved grape tomatoes.

Wrap tightly, slice in half, and enjoy.