These carb-free, high-protein egg wraps are the perfect tortilla substitute. Whether you are wheat or gluten intolerant or just trying to limit your carb intake they are really quick and easy to whip up and taste good warm or cold – perfect for lunchboxes!
1 handful kale, spinach, rocca or any green leaves of your choosing
Salt & Pepper
+ Toppings/Fillings of choice
How to bring it all together..
These couldn’t be any easier. Simply whizz all ingredients, except the oil, in a food processor.
Heat the oil on a pan, then once hot, pour a ladle-full of your green mixture into the pan.
After 2-3 minutes – when bubbles begin to form on the surface of the mixture – flip and allow to cook for another 1 minute on the other side.
Top/fill your wrap with your desired goodies – I chose roast squash, goats cheese, soaked dried cranberries (soak in warm water for 10 minutes so you obtain softened berries and a little syrup for drizzling) & fresh dill.
Then Wrap & Roll!