Cheesy Tortilla Breakfast Wrap

In large measuring cup, whisk together eggs, 1 tbsp water, basil, chives, cilantro, salt and pepper.

Warm tortillas according to package directions; keep warm.

Meanwhile, in 8-inch nonstick skillet set over medium heat, melt 1 1/2 tsp butter. Pour in one-quarter eggs mixture. As eggs mixture sets around edges of skillet, use heat-safe spatula to gently push cooked portions toward center of skillet. Tilt and rotate skillet to allow uncooked eggs mixture to flow to empty spaces. When eggs mixture is almost set on surface but still looks moist, flip and cook for 1 to 2 minutes or until bottom is set.

Slide omelet onto tortilla, top with 2 slices cheese, 2 slices turkey and one-quarter of the spinach. Roll up tightly.

Wipe skillet clean with paper towel and repeat 3 more times with remaining butter, remaining eggs mixture, remaining cheese, remaining turkey and remaining spinach.

Tips: For a grab-and-go breakfast, wrap tortilla wraps in parchment paper or foil.

Substitute spinach with trimmed kale or arugula if desired.