Egg Wrap With Spinach And Salmon Recipes

EGG WRAP WITH SPINACH AND SALMON

Steps:

• Heat oven to 350ºF.
• Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Microwave cream cheese in medium microwaveable bowl on HIGH 10 sec. or until softened. Gradually whisk in milk. Add eggs, flour and pepper; beat with whisk until blended. Pour into prepared pan.
• Bake 14 to 16 min. or until edges are set.
• Top egg wrap with salmon and spinach. Roll up immediately, starting at one short end and peeling off paper as egg wrap is rolled. Place on platter; cut into slices. Sprinkle with nuts.

SPINACH FETA EGG WRAP

Steps:

• Warm tortilla in a large skillet over medium heat.
• Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
• Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

SALMON & EGG WRAPS WITH MUSTARD MAYO

Steps:

• Mix the mayonnaise and mustard, divide into 2 small bowls, then stir the onion into one bowl.
• To assemble, spread a layer of the onion mayonnaise over each wrap and add 2 slices of smoked salmon, some sliced hard-boiled egg and a generous helping of spinach to each. Roll up tightly. The wraps can be made several hours ahead and kept covered in the fridge. To serve, cut each wrap on the diagonal into 2 pieces. Serve with the extra mustard mayo for drizzling.