Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the baby spinach and cook for about 1 minute, stirring occasionally, until the leaves are wilted but still vibrant green. Transfer the spinach to a plate and set aside.

Crack the eggs into a small bowl and season with a pinch of salt and black pepper. Whisk thoroughly until the yolks and whites are completely combined and slightly frothy.

Reduce the heat to medium-low and pour the whisked eggs into the skillet. Gently stir the eggs with a silicone spatula, pushing them from the edges toward the center as they cook. Continue cooking for 2–3 minutes until the eggs are fully cooked but still soft and fluffy. Remove from heat immediately to avoid overcooking.

Warm the whole wheat tortilla in the microwave for 15–20 seconds or heat it briefly in a dry skillet until soft and flexible. This helps prevent cracking when rolling the wrap.

Lay the warmed tortilla flat on a clean work surface. Arrange the chopped turkey breast slices in a line down the center of the tortilla.

Spoon the scrambled eggs evenly over the turkey, followed by the sautéed spinach. Sprinkle the shredded reduced-fat cheddar cheese over the filling and top with the diced tomatoes.

Fold the left and right sides of the tortilla inward over the filling. Starting from the bottom edge closest to you, roll the tortilla tightly into a wrap while tucking in the filling as you go.

Return the assembled wrap to the skillet seam-side down. Cook for 1–2 minutes, turning occasionally, until the tortilla is lightly golden and crisp and the cheese has melted completely.

Remove the wrap from the skillet and let it rest for 1 minute before slicing in half. This helps the filling settle and makes the wrap easier to eat.

Serve immediately while warm and enjoy a satisfying, protein-packed breakfast that supports your energy levels and keeps you feeling full throughout the morning.