Salmon and Egg Wrap

This Salmon and Egg Wrap combines the rich flavors of flaked salmon and scrambled eggs with the freshness of spinach, avocado, and tomato. Spread with a layer of Greek yogurt, this wrap is both creamy and satisfying. The whole wheat or multigrain wraps provide a hearty base, while a light touch of paprika enhances the flavors. Perfect for a nutritious meal, this wrap offers a balance of protein, healthy fats, and vegetables.

For a Serving Size of Two:

Ingredients:

• 100 grams cooked salmon (flaked)
• 2 large eggs
• 2 whole wheat or multigrain wraps
• 1/2 avocado, sliced
• 30 grams  spinach leaves
• 50 grams sliced tomato
• 1 tablespoon Greek yogurt (for spread)
• 1/4 teaspoon paprika
• Salt and black pepper to taste
• 1 teaspoon olive oil

Procedure:

• Heat olive oil in a non-stick pan over medium heat.
• Crack the eggs into the pan and cook, stirring occasionally, until scrambled and cooked through. Season with paprika, salt, and pepper. Set aside.
• Warm the wraps in a dry skillet or microwave for a few seconds until pliable.
• Spread Greek yogurt evenly over each wrap. Place spinach leaves on the wraps.
• Add the scrambled eggs evenly over the spinach. Top with flaked salmon, avocado slices, and tomato slices.
• Fold the sides of the wraps and then roll them up tightly. Optionally, you can lightly grill the wraps in a pan for a few minutes to seal and heat through.

Nutritional Benefits: 

• Calories: 680 kcal
• Protein: 44 g
• Carbohydrates: 42.4 g
• Fat: 52.3 g