Egg Tortilla Wrap

Egg Tortilla Wrap

Breakfast / Dinner

  • Cook: 5 mins
  • Prep: 5 mins
  • Total : 10 mins
  • Servings: 1
  • Calories: 380 kcal


  • 1 large Whole-wheat Tortilla
  • 2 medium eggs
  • 1 tsp olive oil, or oil spray
  • Curry powder
  • Salt
  • Rocket
  • 3 halved Cherry tomatoes
  • 1 tbsp cream cheese spread light
  • 1 big green olive (salt-cured)

Warm the tortilla on the pan or in the microwave (about 30 seconds each side).

Preheat a small non-stick pan. Brush the pan with olive oil or spray it well with an oil spray. Pinch or two of curry powder should be added when the oil is smoking hot. Crack eggs into pan, stir until scrambled over medium heat, until eggs are completely set. Season to taste.

Place the warmed tortilla on serving plate. Spread 1 tsp of light cream cheese thinly and evenly over tortilla. Top with rocket (the size of your fist), sprinkle with the sliced olive and cherry tomatoes. Roll up the tortilla, tucking in the ends. Cut rolled wrap in half, diagonally and serve.


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