Egg Crêpe Wrap

This gluten free wrap is perfect for a quick breakfast-on-the-go, just wrap it in aluminum foil and eat it in your car, on your way to work. You won’t even realize that your wrap isn’t made with a soft-shell tortilla or pita bread. Our Egg Crêpe Wrap Recipe is healthy and delicious, and trust us, we love our carbs!

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Egg Crêpe Wrap

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 1
  • Difficulty: easy
  • Recipe type: Breakfast

Ingredients:

  • 1 tsp clarified butter
  • 1 egg
  • ½ tbsp milk
  • Salt and pepper
  • Tabasco
  • ½ tsp Italian parsley, finely chopped
  • ½ tsp basil, finely chopped
  • 1 tbsp green onion, finely chopped
  • 3 tbsp shredded cheese
  • 2 slices turkey breast, thinly sliced
  • Arugula, or other greens

Directions:

  1. Using a crêpe pan or small non-stick frying pan, add a touch of butter to lightly grease your pan over medium heat
  2. Beat the egg, milk, salt and pepper, Tabasco, Italian parsley and basil in a small bowl
  3. Add your egg mixture to the pan and swirl to thinly coat the pan like a crêpe. After a minute swirl, again, to ensure that the whole surface is evenly coated
  4. Flip the egg crêpe when the edges start to brown, sprinkle the green onions on top, then the cheese, and wait for the cheese to melt and the other side of the egg crêpe to cook
  5. Transfer to a plate, add turkey breast and arugula, and roll the egg crêpe into an egg wrap

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