Egg Wrap with Avocado, Turkey, and Arugula

Peel and thinly slice ¹/₂ piece Avocado, wash and dry 15 gr Arugula, and slice 50 gr Smoked turkey breast into thin strips.

Toss the sliced avocado with ¹/₄ tbsp Lemon Juice to prevent browning.

In a small bowl, mix 40 gr Strained Yogurt, ³/₄ tsp Dijon Mustard, ¹/₂ tsp Garlic powder, and the remaining ¹/₄ tbsp Lemon Juice until smooth to make the dressing.

Whisk 2 pieces Eggs size M with ¹/₄ tsp Table salt and ¹/₂ tsp Black Pepper - Powder in a bowl until completely combined.

Heat a 24-cm non-stick pan over medium heat with ¹/₄ tbsp Olive oil extra virgin, pour in half of the egg mixture, cook for 2 minutes, flip gently for 20 seconds, and transfer to a plate.

Add the remaining ¹/₄ tbsp Olive oil extra virgin to the pan and cook the second omelet with the rest of the egg mixture in the same way.

Spread half of the yogurt dressing evenly over each flat omelet, then layer the prepared turkey breast, avocado slices, and arugula across the centers.

Fold the sides inward, roll both omelets tightly from the filled edge into wraps, cut diagonally across the middle, and serve with any remaining sauce.