This herb turkey egg wrap is a delicious low carb breakfast. Making the wrap out of eggs and herbs and then filling with turkey and cheese. Only takes minutes too!
I have a confession. I love McDonald’s breakfast food….especially their breakfast wraps and sausage egg mcmuffins. And while I rarely eat them, I’m embarrassed to say that I really love them. They could almost make me a regular breakfast eater. Now that I’m having such a busy summer I thought I better start eating breakfast (not McDonalds) and of course keep it rather low carb or Paleo. I made my Omelette in a Jar recipe which was great and now I’ve come up with an egg sandwich wrap that I love. The nice thing about these egg wraps is that they are so easy to make and you could fill them with anything. I imagine that with a few alterations you could even make them sweet rather than savory. Hmmm…wheels are turning on that idea……
Now let’s make some egg wraps. I used a small nonstick frying pan, about 5 or 6 inches in diameter along with a touch of cooking spray. Then I got my batter ready. All you have to do is beat 1 egg and any herbs you like. I used fresh herbs but you could use dried just make sure to use less dried. The ratio of dried to fresh herbs is 1t dried herbs = 3t fresh. After you beat the egg and herbs well (and I do mean well) add them to your pan and swirl to coat the whole surface. Once it starts to set, swirl again to get the liquid from the middle out into the edges. When it seems sturdy enough to flip, do so and then sprinkle your cheese on top while the bottom finishes setting. Slide it off the pan and you have your cheese wrap. You don’t have to use the cheese this way and add it at the end. I just like mine melted.
Next layer with any meat, cheese, vegetables or condiments you like. I used a pepper crusted turkey and a sharp cheddar cheese and that’s all. I ate mine for breakfast and since I’m not a big breakfast eater, I wanted to keep it simple. However, I can see you making this for lunch and adding some baby spinach, thinly sliced onions and a spicy mustard.
Roll it up and you got yourself a tasty Turkey & Cheese Herbed Egg Wrap! I have yet to make a big batch of these and freeze for later but I plan to and will make sure to update you on how that went. For now this is a recipe for just one wrap. It only takes minutes so you can make them anytime you want. Also they are pretty sturdy and can be eaten by hand, especially if you wrap them in wax or parchment paper. Enjoy!
The nutritional information for one wrap is:
215 cals / 14.8g fat / 0.8g carbs / 0g fiber / 19g protein = 0.8g net carbs
- 1 egg
- 1 teaspoons of finely chopped herbs (I used basil, parsley and thyme)
- 2 Tablespoons of shredded cheddar cheese (omit if strict Paleo)
- 1 slice turkey
- Heat a small nonstick frying pan over medium heat.
- Spray with cooking spray and let heat up.
- Meanwhile beat your egg and herbs well.
- When pan is hot enough add your egg mixture and swirl to coat the whole surface.
- After a minute or so, swirl again so the liquid in the middle makes it's way to the edges.
- Once the bottom seems sturdy enough to flip, do so and sprinkle shredded cheese on top.
- Then the bottom is cooked, transfer to a plate and add your toppings.
- Roll up your egg wrap and you are done!