No tortillas needed! This lunch wrap recipe uses eggs to hold in your healthy sandwich fillings. It's essentially a lunch omelet that's rolled instead of folded.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
15 mins
Servings:
2
Yield:
4 rolls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet heat oil over medium. In a small bowl beat together eggs and, if desired, olives. Add egg mixture to skillet. Cook without stirring until egg starts to set. Using a spatula, lift cooked egg mixture to allow uncooked portion to run underneath. Cook until set. Remove from skillet.

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  • Top half of the egg sheet with spinach, chicken, and roasted pepper. Drizzle with vinegar and sprinkle with salt and black pepper. Roll up to enclose filling. Wrap and chill up to 4 hours. Slice into 4 rolls to serve.

Nutrition Facts

271 calories; fat 21g; cholesterol 218mg; saturated fat 4g; carbohydrates 2g; mono fat 13g; poly fat 3g; insoluble fiber 1g; sugars 1g; protein 17g; vitamin a 2122.5IU; vitamin c 19mg; riboflavin 0.3mg; niacin equivalents 3.3mg; vitamin b6 0.3mg; folate 52.3mcg; vitamin b12 0.6mcg; sodium 331mg; potassium 159mg; calcium 53mg; iron 2.1mg.
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