Lightly coat a non-stick skillet with cooking spray and place it over medium heat. Allow the skillet to preheat for 1–2 minutes to ensure even cooking.

Crack the eggs into a small bowl and whisk until the yolks and whites are fully combined and slightly frothy. This helps create softer, fluffier scrambled eggs.

Pour the eggs into the preheated skillet and cook over medium heat, gently stirring with a silicone spatula for 2–3 minutes until fully cooked but still soft and moist. Remove from heat immediately to avoid overcooking.

Warm the whole wheat tortilla in the microwave for approximately 10 seconds or briefly heat it in a dry skillet until pliable. This prevents cracking during assembly.

Place the warmed tortilla on a clean work surface and arrange the scrambled eggs down the center.

Layer the lean turkey breast slices evenly over the eggs, followed by the slice of reduced-fat cheddar cheese.

Add the baby spinach on top of the warm ingredients so the leaves soften slightly from the residual heat.

Spoon the salsa evenly over the filling, using just enough to enhance flavor without making the wrap soggy.

Fold the left and right sides of the tortilla inward, then tightly roll the wrap from the bottom upward while tucking in the filling as you go.

Serve immediately while warm, or wrap tightly in parchment paper or foil for an easy grab-and-go breakfast later.