Easy Egg Wraps

As you probably already know I’m struggling with eating less carbs, I love rice and pasta but I often feel dizzy and light-headed after eating them :/ It’s probably due to my low blood pressure and high glycemic index of some ingredients like white rice so it messes up my blood sugar levels. Well I’m not a doctor but Google is haha

The weird thing about it is that I’ve never experience dizziness after eating pasta in Italy :D

This is a great little recipe, it’s gluten free and sugar free, you can play with ingredients and flavours, and fill your wrap with your favourite things, making it different every time :) You can also take it with you to work and eat it later, for breakfast or lunch, it’s so filling and it gives you energy.

Ingredients

Wrap/Tortilla
-2 eggs
-2tbsp single cream (optional)
-1tbsp chopped fresh chives
-pinch of salt

Filling
-salad leaves (rocket and lambs lettuce)
-avocado
-smoked salmon
-tomatoes
-greek yoghurt or cream cheese
-lemon juice
-salt&pepper

-> as I already mentioned it, you can play with ingredients, you can go with ham&cheese, spinach, tuna, feta cheese, scallions, peppers, mushrooms… possibilities are endless :)

Method

Crack two eggs into a bowl, add 2tbsp of cream, whisk until smooth and season with a pinch of salt. Stir in the chopped chives.

Prepare ingredients for the filling, chop everything up and set aside.

Brush big non-stick frying pan (24cm) with olive oil/coconut oil/butter and place over a medium heat. When hot, pour in half of the egg mixture ( enough to just cover the bottom of the pan), tilting the pan to spread the egg around, just like making crepes. Cook for 1-2 minutes or until lightly browned underneath then flip over and cook for another minute. Transfer the wrap to a plate and repeat the same thing with the rest of the mixture.

Spread cream cheese on each egg tortilla (or skip this step if you are using greek yoghurt, then just add it at the end like shown on my photos), add salad, tomatoes and then avocado, season the avo with lemon juice, salt and pepper, and then add the slices of smoked salmon. Sometimes, raw smoked salmon can be to strong for me so I just use the hot pan from baking wraps to warm trough the salmon for a minute or so, it changes in colour and flavour a bit and I love it :)
If you didn’t use cream cheese in the first step add drops of greek yoghurt to your wraps, roll them up loosely (you might need to hold the wraps in place with cocktail sticks) and you are good to go!