Lay wrap bread out on flat surface. Spread the top of each wrap with 1/2 tsp mustard. Top each wrap with 2 slices of ham and 2 slices of turkey and 1 slice of Swiss cheese (2 halves spread across each wrap). Fold each wrap in half, (so it makes a half moon shape.)
Mix the milk and egg whites together until well combined, then add the salt sweetener and cinnamon. Mix well. Dip both sides of the wrap in the egg mixture just before placing in the pan, making sure both sides of the tortilla is coated with the egg mixture, (almost as you would french toast). This requires both hands, to hold the tortilla and all the ingredients inside in place, while coating both sides!
In a large sauté pan, coated with non-stick cooking spray, cook each side of the sandwich over medium low heat, until egg mixture becomes golden brown on the outside. Flip and cook the other the other side becomes golden brown as well. Remove from pan, and cut each tortilla into 3 triangles if desired. Sprinkle with powdered sugar and serve with raspberry jam, for dipping if desired.