Egg Tortilla Wraps
Who said that wraps had to be made of bread!? I love this alternative as it makes the meal high in protein regardless of the fillings! The best bit, you get to put whatever you like in the tortilla and then wrap that baby up! Enjoy!
Servings: 1
Ingredients
2 tsp Grass-Fed Ghee
3 Free-Range Eggs, whisked
1 tbsp Plant Based Milk (I used almond milk)
Pinch of Salt
Salt & Pepper, to taste
Toppings (as desired) I did:
½ Capsicum, sliced
2 Iceberg Lettuce Leaves, chopped
¼ Avocado, mashed
4 Cherry Tomatoes, sliced
2 tsp Fresh Herbs (I used parsley)
30g Feta
Method
1. Combine egg, milk, salt and pepper in a bowl.
2. Melt half the ghee in a medium frying pan on a medium heat and pour in egg mixture.
3. Cook for approximately 3 minutes or until lightly browned on base.
4. Meanwhile, heat remaining ghee in a separate frying pan.
5. Use spatula to lift the edges of the egg to ensure it is not stuck. Once egg is browned flip frying pan on top of the newly heated frying pan. Cook for a further 3 minutes or until browned on the opposite side.
6. Remove from heat, add toppings and roll.