I’ve discovered these beauts about a week ago and have been making them in abundance ever since. These little bad boys are ridiculously healthy and with such a colourful, quirky appearance, they make a slob like me seem fancy and glam – like I have my shit together. Realistically, these require fuck all ingredients and time – alas, my life is indeed a big green delicious lie.
As I tried them for the first time, I couldn’t get over the pesto-ish flavour throughout, thanks to the addition of the basil leaves, so next time I decided to spruce them up even more so by adding garlic granules and really bringing that funky flavour through.
Once you discover how easily these are made, there’s no stopping you from transforming ANYTHING into big-green-deliciousness. I’ve only experimented a little bit but my inspiration is now flowing thanks to these little green gangstaz. You can have them as wraps or eat them pancake-style, with savoury ingredients throughout the layers.
OHH! TIP! – Lay them down flat on the plate and place your filling on before folding them over when they’re still hot – they should keep their shape and create a ‘wrap’ effect.
They’re so versatile that I couldn’t really decide what to name them – wraps, flats, tortillas, omelettes? Suggest me with funky names if you dare! Recipe below!
Note: Each egg yields 1 wrap. Serving size: 2 wraps
- 2 eggs
- 20-30ml unsweetened almond milk*
- 1 cup fresh spinach leaves
- ½ cup fresh basil leaves
- ½ tsp garlic granules
- Sea salt & black pepper
*The more milk you add, the thinner the egg wraps will be. So do this to your taste!
- Pulse all of the ingredients together in a blender/food processor.
- When mixture is consistent, green and bubbly, add to a non-stick pan.
- Fry each side for 2/3 minutes, until bubbles start to form.
- Serve and enjoy!
*per 2 wraps
- Calories 151
- Protein: 15.4g
- Carbs: 0.8g
- Fat: 10g