egg wrap with pesto.

Egg Wrap with Pesto and Peppers

Bright, fresh, and ready in just 10 minutes, this flavour-packed wrap serves one and is ideal for breakfast, lunch, or any time you’re after something simple yet filling.

Ingredients:

• 2 eggs

• Handful of rocket

• 3-4 marinated artichoke hearts (from a jar), chopped

• 1 tbsp grated Parmesan

• 1 tsp pesto
  

• 1 wholegrain or spelt wrap

• Olive oil for cooking

• Optional: pinch of black pepper or chilli flakes
  
  

Method:

1. Whisk the eggs and add a little black pepper if you like.

2. Heat a non-stick frying pan with a drizzle of olive oil over medium heat. Pour in the egg mixture and swirl gently to create a thin, even layer,  similar to an omelette. Cook for 1–2 minutes until just set, then carefully remove from the pan. You can also make scrambled eggs for this meal.

3. Lay your wrap flat on a plate or board and spread the pesto down the centre.

4. Place the egg on top, then add the chopped artichokes, rocket, and grated cheese.

5. Fold the wrap into a parcel and lightly spray with oil. Air fry for 5 minutes at 205°C (fan) until crisp and golden, or toast in a dry frying pan until warmed through and golden on the outside.
   
   

Gut Health Benefits:

This wrap is packed with fibre from rocket and wholegrain wrap plus artichoke contains prebiotic fibre. Eggs provide high-quality protein, while rocket is also a good source of folate and vitamin K, adding extra nutritional value.

Storage Tips:

If you're prepping ahead, the wrap can be assembled and stored (un-toasted) in the fridge for up to 24 hours. When ready to eat, simply toast or air fry as needed. Once cooked, leftovers can be stored in an airtight container and reheated gently within 1 day,  though best enjoyed fresh for optimal texture.