Recipe (english)

Wraps with scrambled eggs and salmon

Wraps with scrambled eggs and salmon

Wraps with scrambled eggs and salmon are quickly made, satisfy well and taste delicious. Clean the iceberg lettuce and cut into bite-sized strips. Beat the eggs in a bowl, whisk with a fork and season with a pinch of salt. Heat a coated pan without adding fat, briefly heat the wrap tortillas in it and place on a plate. Place iceberg lettuce in the middle of the wraps and slice smoked salmon on top, leaving a slightly wider rim all around. Heat the corn oil in the pan and let the scrambled eggs set at medium temperature. Push the scrambled eggs together from the edge to the middle with a spatula. Spread the scrambled eggs over the salmon. Place the sides of the wraps slightly over the filling and roll the wraps with scrambled eggs and salmon firmly together, as shown in the picture above. Wrap the ends with aluminium foil and cut the wraps diagonally in the middle once.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
469 kcal
36 g
40 g
30 g

(C)opyright by Marions Kochbuch