Egg & Watercress Wraps
Ingredients
- 1 Egg
- 1 sprig Watercress (stalks removed & finely chopped)
- 1 tsp Mayonnaise
- 1 tsp Yoghurt (Greek)
- 1 Wholemeal Wrap
Instructions
- 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 add some salt & pepper to taste, and combine well.
- Place the mixture in the middle of a wrap, roll up and cut into two.
Notes
- Dairy-free – use two teaspoons of vegan mayonnaise and leave out the yoghurt
- Gluten-free – use a gluten-free wrap
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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