In a medium sized bowl, whisk together the egg whites, half and half, whipped butter, and salt & pepper.

To cook the bacon, line a plate with paper towels and lay out 4 slices of bacon. Then layer with more paper towels and the rest of the bacon. Top with a final layer of paper towels. Microwave the bacon for 5-8 minutes, depending on how crispy you like it.

While the bacon is cooking, heat a medium pan on medium heat and spray with nonstick spray. Pour in the egg whites and move around constantly with a silicone spatula. The egg whites will be finished after only a couple of minutes. Turn the heat off.

To assemble your wrap: lay out the tortilla on a cutting board or large plate. Layer some of the spinach, then some of the scrambled egg whites, ¼ of the shredded cheese, a couple slices of tomato, and 2 of the bacon slices crumbled into smaller pieces.

To fold the wrap, simply start by folding over two opposite sides to meet somewhere in the middle. Then, you’ll take the flap closest to you and fold that over top.

Very carefully, roll the wrap up until the seam side is down. Note that the filling may fall out of the wrap a bit, but as you’re rolling, you can push it back in and keep going. See the assembly photo above. Cut the wrap into two halves.