Breakfast
Egg White and Salsa Verde Wrap with Boiled Egg
Soft-folded egg whites and a sliced boiled egg in a warm tortilla with salsa verde. 25 g of protein for 288 kcal, cooked without fat.
- Calories
- 288kcal
- Protein
- 25g
- Fat
- 9g
- Carbs
- 25g
Per serving, makes 1. Published 2 September 2026.
Allergens
- Gluten
- Eggs
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Egg whites4, about 132 g
- Egg1 whole, boiled
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.
- Salsa verde50 g
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.
- Flour tortilla1 small
The stated figures work with a smaller wrap. A standard medium tortilla adds about 30 kcal and 5 g of carbohydrate.
Method
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.
Boil the whole egg for seven minutes, cool it under cold water, then peel and slice it.
Warm the tortilla in a dry pan for a few seconds a side until pliable.
Lay the whites down the centre, top with the sliced egg, spoon the salsa verde over and roll it tight.
Worth knowing
- 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.
More like this
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.