Leftover Turkey, Sweet Potato and Scrambled Egg Wrap

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

Prep Time:
15 min
Cook Time:
10 min


Nutrition Facts
  • 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


  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.

  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.

  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.