» Vegetarian Recipes » Creamy Egg & Baby Spinach Wrap

Creamy Egg & Baby Spinach Wrap

(Serves 1)

Ingredients

• 2 Eggs, boiled, peeled and grated finely
• 1 Small tomato, finely chopped
• 2 Small handfuls of baby spinach leaves
• 1 – 2 Tablespoons of coriander, finely chopped
• 1 Sachet of Tony Ferguson’s Caesar Dressing
• 1 Tony Ferguson Wrap
• Salt and pepper to season

Method

1. To the grated egg, add the Caesar dressing, salt and pepper and combine well, then refrigerate until cold.
2. Once the egg mix has cooled, place a wrap on a serving plate.
3. In the middle of the wrap, evenly add the egg mix in a line reaching the entire diameter of the wrap except for about 2cm.
4. Top the egg mix with the coriander leaves, then the tomatoes followed by the baby spinach.
5. Where the 2cm of wrap was left uncovered, this will be the bottom of the wrap. Fold this up and while holding it in place, fold the left or right fold of the wrap firmly over the egg, then do the other side.
6. Wrap half the wrap with aluminium foil to hold it in place or alternatively stick a few tooth picks in it and serve immediately.

Note:

• This is equivalent to a protein serve and one treat serve.
• Other vegetables or protein serves may be used.
• Add curry powder for a spicy egg wrap.