Egg White & Turkey Wraps

24 oz. turkey sausage
36 oz. egg whites, liquid or frozen
12 slices provolone cheese
1 1/2 cups bruschetta tomato topping, prepared
9 oz. (6 cups) spinach leaves, chopped
12 tomato wraps

1. In a large sauté pan, cook turkey sausage until fully cooked, breaking into small pieces as it cooks. Set aside and keep warm.
2. For each sandwich, cook three egg whites or 3 ½ ounces liquid egg whites in a spray-coated 8-inch nonstick sauté pan.
3. Add in turkey sausage crumbles. Cook egg whites until firm and opaque throughout, with no visible liquid egg remaining.

To assemble the wrap

1. Position wrap horizontally. Grill or fry wrap over medium heat just until cheese melts and heated throughout.
2. Cover center with scrambled egg whites, 2 ounces (⅓ cup) and turkey sausage crumbles, 2 tablespoons prepared tomato bruschetta, one slice provolone and 3/4-ounce (½ cup) chopped spinach leaves.
3. Grill or fry wrap over medium heat just until cheese melts and heated throughout.