Whether you’re looking for a quick, easy breakfast option or something to pack for lunch, egg wraps are a great choice. They’re simple to make and can be tailored to your taste preferences. Plus, they’re versatile – you can add all sorts of different ingredients to create a variety of flavor combinations.
Recipe
Serves 2
4 eggs
salt & pepper, to taste
2 gluten free tortillas (we like Siete brand)
1 tbsp. olive oil
2 green onions, thinly sliced
3 tbsp. cilantro
1 tbsp. hoisin sauce
1 tsp. chili paste
How to Prepare
In a bowl, beat the eggs together with salt and pepper.
Heat a small non-stick skillet over a medium heat and place the tortilla in it. Heat for about 1-2 minutes then flip over and heat for a further 1 minute. Transfer to a plate and repeat with the second tortilla.
Turn the heat up to medium-high. Add half the olive oil to the skillet, along with half the green onions and a pinch of salt. Cook and stir until tender, around 30 seconds. Add half of the eggs and vigorously stir to scramble slightly, then spread in an even layer across the base of the skillet. Scatter half the cilantro on top and then immediately press one of the warmed tortillas onto the eggs.
Leave to cook until the eggs set, about 1 minute. Flip onto a plate and repeat the process with the remaining ingredients.
Drizzle the hoisin sauce and chili paste over the eggs, fold the tortilla into quarters and serve immediately, or wrap it up to eat on the go.
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