This is a quick and easy breakfast or brunch idea. I am totally in love with both Warburtons Square(ish) Wraps and their Sandwich Thins and seem to be using them a lot recently for sandwiches rather than a more traditional bread loaf. I like spicing things up a bit and trying different breads and types of bread like substances! I love scrambled egg in a wrap although my scrambled egg was a bit too runny and could have benefited from a minutes more cooking, but still delicious.
Smoked Salmon and Scrambled Egg Breakfast Wrap (adapted from Lavender and Lovage)
(10 WW ProPoints per serving)
2 slices smoked salmon
a knob of butter
2 tsp extra light soft cheese
few salad leaves
Beat the eggs and season them with black pepper, and then add the cream cheese and whisk together.
Heat a saucepan and add the butter, when it has melted, add the eggs and scramble to taste, but stirring the eggs all the time until cooked.
Meanwhile, heat the wrap for 30 seconds in a microwave, or by placing in a warm oven for a few minutes - warming the wrap makes it easier to roll and fold!
When the wrap is warm, lay the salmon slices over the wrap, right up to the edges and then place the scrambled eggs down the middle, with the salad leaves on top, before gently rolling up tightly.