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A healthy alternative to wheat tortilla wraps, is these egg wraps
They are healty and they taste so good!
You can make them with meat or fish filling.
Or you can make them with all vegetarian filling,
This wrap is super easy & fast to make. They are really great if you are in a hurry & don’t have much time to make dinner in.
The filling could either be something fast to make, like ham, salad & pesto or it could be this warm smoked salmon salad.
The salmon/pointed cabbage salad can be made the day before, to make it easier.
Recipe
Yield: 4 wraps
Ingredients:
Egg wrap:
- 8 eggs
- 4 handfuls chopped curly kale
- Butter/coconutoil for frying
Salmon/Pointed cabbage salad:
- ½ pointed cabbage
- 1 package of warm smoked salmon – 125 grams
- 3 – 4 tbsp creme fraiche – 18% eller 38%
- ½ tsp dijon mustard
- 1 pinch of ground turmeric
- 1 pinch of ground paprika (Ordinary – not sweet paprika)
- Lemon juice
- Cress
Wasabi mayonnaise:
- Mayonnaise (Homemade or Hellmanns)
- Wasabi powder from ‘Clearspring’
- Water
How to make it
Eggwrap:
- Heat up a pan – Melt the butter/coconutoil
- Crack 2 eggs in a bowl
- Add 1 handful chopped curly kale
- Season with salt & pepper
- Whip it well together
- Pour out the egg-mixture on the pan & spread it on the pan, like a pancake
- Fry for some inutes – It has to be golden, Flip & fry the other side for 1 minute (aprox)
- Transfer the pancake to a plate
- Spread the salmonsalad on, add wasabo mayonnaise & sprinkle with cress
- Roll the wrap together
Do the same procedure with the rest of the egg wraps
Wasabi mayonnaise:
- Pour some tbsp’s of mayonnaise in a bowl
- Pour some wasabi powder into another bowl
- Add some water (a bit at a time)
- Mix powder & water well together – It should be lightly fluid
- Add some of your wasabi paste to the mayonnaise, and mix it well together (Little by little, until you have the taste you wish)
Salmon/pointed cabbage salad:
- Cut the cabbage into halves
- Cut one of the halves in thin strips
- Wash it
- Pour the cabbage into a big bowl
- Unpack the salmon
- Cut the salmon into small bits
- Add the salmon to the cabbage
- Add 3 – 4 tbsp creme fraiche, dijon, oaorika & turmeric
- Mix it all well
- Season with lemon and salt & pepper
