18/10/2026
These are one of those recipes you can make differently every time, depending on what you have in the fridge.
It’s packed with protein, fibre, healthy fats and colourful plant foods, making it a really satisfying option for breakfast, lunch or a quick dinner.
INGREDIENTS:
For the green egg wrap:
• 2 eggs
• 1 generous handful of rocket, spinach or kale
• 1 handful fresh parsley or your favourite herbs
• 1 tsp za’atar1 tsp olive oil, for cooking
• Salt & pepper, to taste
For the toppings:
• 1 tsp red pepper dip
• 1 tsp hummus
• 1 large tomato, quartered
• ¼ red onion, finely sliced1 handful rocket
• ½ avocado
METHOD:
1. Add the eggs, greens, fresh herbs and za’atar to a blender. Season with a little salt and pepper, then blend until smooth and vibrant green.
2. Heat the olive oil in a non-stick frying pan over a medium heat.
3. Pour in the egg mixture and spread it evenly across the pan, like a thin pancake. Cook for 2–3 minutes until the base is set.
4. Carefully flip and cook the other side for another 1–2 minutes, until cooked through.
5. Transfer to a plate and spread over the hummus and red pepper dip.
6. Top with the tomato, red onion, rocket and avocado.
7. Fold or roll and enjoy straight away.
💡This is a brilliant use-what-you-have recipe. Try coriander, mint or basil in the wrap, and switch up the toppings with roasted vegetables, cucumber, olives, feta, leftover chicken or beans.
Save this one for your next quick meal.
