Whip the egg whites to stiff peaks.
Spread onto a parchment-lined baking tray sprayed with avocado oil, season with salt and garlic powder, and bake at 400°F (200°C) for 10 minutes or until lightly golden.
Meanwhile, slice the zucchini and pan-fry with a spray of avocado oil, salt and garlic powder until tender/a lil crispy.
Mix the greek yogurt, dill and a pinch of salt to make the sauce.
Spread the sauce over the egg white wrap, then layer with the turkey, avocado, zucchini, arugula, cherry tomatoes and Truff hot sauce.
Optional nutritional yeast sprinkle.
Roll up and enjoy.
