Smoked salmon & egg wraps
Perfect for an easy lunch on-the-go, these wraps are filled with a tasty omelette and salmon combo
Egg, whole, raw
8 medium, raw
Calorie controlled cooking spray
4 medium, cut into 10cm lengths
6 medium, cut into match sticks
WW White Wraps
- Whisk the eggs and 1 tablespoon of water in a large jug until combined. Season to taste.
- Mist a large frying pan with the cooking spray and preheat over a medium-high heat. Add a quarter of the egg mixture and swirl to coat the pan. Cook for 1 minute or until just set. Transfer the omelette to a plate. Repeat with the remaining egg mixture to make 3 more omelettes.
- Top each wrap with an omelette and divide the spinach, salmon, spring onions and radishes between them. Roll each wrap carefully to enclose the filling. Cut each roll in half and serve