Egg wraps


  • 8 Ovyta eggs
  • 4 corn tortillas
  • 2 tbsp. corn oil
  • 4 tbsp. milk
  • 4 tbsp. salsa
  • iceberg lettuce cut into strips
  • 2 sliced beef tomatoes
  • 1 diced small cucumber


Heat the tortillas according to the instructions on the packaging. Heat the oil in a non-stick frying pan. Beat the eggs together with the milk and the salsa and pour the resulting mixture into the frying pan. Create an egg pancake by cooking on both sides then slide it out of the pan onto a chopping board. Cut the egg pancake into thick slices and divide evenly among the tortillas along with the lettuce. Add the tomatoes and cucumber and roll them up into wraps.

Filter on

Reset filter

Contact our dietician