Egg White and Salsa Verde Wrap with Boiled Egg
Makes 1 serving

INGREDIENTS
4, about 132 g Egg whites
1 whole, boiled Egg (It is in the title and the method but was missing from the list it came with. It is also load-bearing: without it the wrap carries 19 g of protein rather than 25.)
50 g Salsa verde (A light tomatillo and herb salsa. An avocado-heavy one is roughly three times the calories and would take the fat from 9 g to nearer 14.)
1 small Flour tortilla (The stated figures work with a smaller wrap. A standard medium tortilla adds about 30 kcal and 5 g of carbohydrate.)

METHOD
1. Heat a non-stick pan over medium-low with no fat and pour in the whites, letting them set softly and folding gently so they stay tender.
2. Boil the whole egg for seven minutes, cool it under cold water, then peel and slice it.
3. Warm the tortilla in a dry pan for a few seconds a side until pliable.
4. Lay the whites down the centre, top with the sliced egg, spoon the salsa verde over and roll it tight.

Contains gluten cereals and eggs.

RECIPE NOTES
No fat in the pan at all. The 9 g in the finished wrap is the yolk, the tortilla and the salsa, and nothing was added to cook it.
Seven minutes gives a yolk that is set but still soft in the middle, which slices without crumbling into the wrap.

Full recipe: https://www.getfuel8.com/recipes/egg-white-salsa-verde-wrap
