Scrambled egg and tomato salsa wrap
Top Tip
Use vegetarian Parmesan to make this recipe vegetarian

Scrambled Egg & Tomato Salsa Wrap

Food Main Courses Quick Meals
Annabel Karmel
2 Servings
1 tsp olive oil
2 large tomatoes, de-seeded and diced
6 spring onions, thinly sliced
Half a small red chilli, diced
1 tsp caster sugar
Juice of half a lime
1/2 tsp balsamic vinegar
1 tbsp chives, thinly sliced
Salt and pepper
A knob of butter
4 eggs
3 tbsp milk
2 small tortilla wraps
25g Parmesan cheese, finely grated
  1. SALSA
  2. Mix all the ingredients together in a bowl and chill while making the eggs
  3. Beat the eggs with the milk and season. Melt the butter in a small frying pan. Add the egg mixture and stir until eggs are scrambled
  4. Warm the wraps in a microwave. Put one wrap on a board and spoon half the eggs along one side. Top with salsa and sprinkle with cheese. Fold in the sides, roll up and slice in half. Repeat with the remaining wrap and serve