Curried Veggie Breakfast Crunchwraps

1. Cook spinach and ¼ cup water in a skillet on medium heat for 2 minutes until wilted. Season with salt and pepper. Set aside.
2. Whisk 2 eggs and 1 Tbsp water and scramble on medium-low heat for about 2 minutes. Set aside.
3. Heat olive oil and fry onions and garlic for 3 minutes until tender.
4. Stir in diced tomatoes and all the spices (curry powder, turmeric powder, chili powder, cayenne pepper, ground cumin, cinnamon powder), and ⅓ cup water. Cook for 2-3 minutes until spices are fragrant. Sprinkle with salt and pepper.
5. Add zucchini and cook for 2 minutes.
6. Add scrambled eggs and white beans, stir, bring to a simmer and cook for 1 minute until the liquid thickens.
7. Microwave tortillas for 15 seconds and lay on a work surface.
8. Place ⅓ of the cooked spinach and ⅓ of the curry filling on the middle of each tortilla, leaving a 1½” border all around. Fold edges of the tortilla toward the center, creating pleats to seal the filling.
9. Lightly spray a medium-high heated skillet with cooking spray and place the wraps seam-down. Brown for 30 seconds, flip, and repeat on the other side.
10. Serve with sour cream or salsa!