Breakfast Egg Wrap
This low-carb egg wrap is a customizable powerhouse breakfast wrap recipe! The egg wrap itself is thin, crepe-like, and can be filled with anything!
Servings: 1 serving
Ingredients
- 2 eggs
- 1 teaspoon water
- 1 teaspoon all-purpose flour
- Salt and pepper to taste
- 2 teaspoons olive oil
For the filling
- ½ avocado
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- 1 cup arugula
- 1 small tomato sliced
- 1 tablespoon feta cheese
Instructions
- In a medium bowl, place the eggs, water, flour, salt and pepper; and whisk until well combined and the flour is completely dissolved.
- Heat the olive oil in a nonstick frying pan over medium heat. Pour the egg mixture into the pan and spread it out evenly.
- Cook for about 3 minutes until the egg mixture is completely set, breaking up any air bubbles that form. Gently slide a spatula under the edges of the egg mixture to flip. Slide the cooked egg wrap onto a plate to allow it to cool slightly.
- To make the avocado spread, mash the avocado, garlic, lemon juice, salt and pepper in a small bowl.
- Spread the mashed avocado over the entire egg wrap, top it with arugula, add sliced tomatoes and feta cheese. Roll it up tightly and then slice in half. Enjoy immediately!
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of all purpose flour, you can use any gluten-free flour mix.
- Feel free to add any vegetables, meat or cheese you'd like.
Nutrition
Calories: 435kcal | Carbohydrates: 17g | Protein: 17g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 342mg | Sodium: 366mg | Potassium: 925mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1927IU | Vitamin C: 27mg | Calcium: 188mg | Iron: 3mg
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