Cook the bacon according to package directions. Set aside to drain on paper towels.

In a mixing bowl, combine the egg, egg whites and water and beat together until combined. Season with salt and pepper to taste.

Mist a skillet with cooking spray and bring over medium heat. Add the fresh spinach and allow the spinach to wilt, stirring occasionally. Add the egg mixture to the pan and once you see that the bottom of the egg mixture is starting to cook, use a spatula to push the eggs and spinach around, scrambling the eggs and mixing them with the spinach. Once the eggs are cooked and fluffy, remove from heat.

Lay the Flatout flatbreads on a clean, dry surface and lay two slices of cooked bacon on each flatout, lengthwise. You can leave a bit of space at each end as you’ll be folding them over, and you do not need to cover the whole flatbread, just an area down the middle. Sprinkle an ounce of the shredded cheddar onto each wrap and then split the egg/spinach mixture between the two wraps. Drizzle a tablespoon of syrup over the top of each wrap. *Make sure to leave an inch or so of room at each end.*

Fold in the rounded ends of each flatbread over the filling. Then fold one of the long edges over the filling and continue to roll until the wrap is completely rolled up.

Optional: Mist a skillet or grill pan with cooking spray and mist both sides of the wraps as well. Bring to medium heat and place the wraps seam-side down in the pan. Cook for a couple minutes until the bottom starts to turn golden, then flip and cook the other side for an additional 1-2 minutes until that side is golden as well. Cut each wrap in half and serve.