Gluten-Free Turkey, Pepper and Egg Breakfast Wrap
Makes 1 serving

INGREDIENTS
1 wrap, about 60 g Gluten-free wrap
60 g Smoked turkey breast, sliced (Deli weight, as sold.)
2 large (110 g) Egg
60 g Red pepper
20 g Spring onion
3 sprays, about 0.75 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Hot sauce

METHOD
1. Soften the diced pepper in a sprayed pan for three minutes, then add the spring onion for the last thirty seconds.
2. Pour in the beaten eggs and scramble until just set.
3. Warm the wrap in the pan for twenty seconds a side, lay the turkey slices down the middle, top with the eggs and hot sauce, and roll.

Contains eggs.

RECIPE NOTES
Gluten-free wraps crack if rolled cold. Twenty seconds a side in the dry pan makes them fold.
Smoked turkey slices are 22 g of protein per 100 g and go in cold, as they are. The 30 g here is turkey and egg in roughly equal parts.

Full recipe: https://www.getfuel8.com/recipes/gluten-free-turkey-pepper-egg-wrap
