A tasty and easy wrap, perfect for the spring and summer months. You and your kids can eat these at any time of the day. These make a hearty breakfast, a nutritious asset to a lunch box or even a filling after-school snack. The eggs, mayo and yoghurt take the peppery edge off the watercress, so this recipe makes it much more child friendly.
Watercress is one of the unsung heroes in nutrition, and is rich in vitamins A, C & E as well as a source of folate, calcium and iron. Eggs provide amino acids and choline, important for focus and concentration as well as learning.
- 1 Egg
- 1 Sprig of Watercress (stalks removed & finely chopped)
- 1 tsp Mayonnaise
- 1 tsp Greek Yoghurt
- Salt & Pepper
- 1 Wholemeal Wrap
- Place an egg carefully into a small saucepan and fill with cold water until it the water covers the egg.
- Set a timer for 10 minutes. Place on a high heat and bring to the boil and then down to a simmer for the remaining time.
- Drain the water from the saucepan and then refill twice with cold water to cool down the eggs rapidly.
- Peel the shell off the eggs and discard. Mash the egg up with a fork.
- Add in the finely chopped watercress, mayonnaise, yoghurt and seasoning and combine well.
- Place the mixture in the middle of a wrap, roll up and cut into two.
- Dairy-free – use two teaspoons of vegan mayonnaise and leave out the yoghurt
- Gluten-free – use a gluten-free wrap