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Egg White and Salsa Verde Wrap with Boiled Egg

Make egg white and salsa verde wrap with boiled egg, from the first ingredient to the finished dish.

1 serving · 4 ingredients · 4 steps

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Egg White and Salsa Verde Wrap with Boiled Egg, plated and ready to serve. — The finished recipe. Egg White and Salsa Verde Wrap with Boiled Egg

Ingredients 1 to 4 for egg white and salsa verde wrap with boiled egg arranged separately on a dark worktop. — Ingredients 1 to 4. 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.)

Egg White and Salsa Verde Wrap with Boiled Egg, preparation step 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. — Step 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.

Egg White and Salsa Verde Wrap with Boiled Egg, preparation step 2: Boil the whole egg for seven minutes, cool it under cold water, then peel and slice it. — Step 2. Boil the whole egg for seven minutes, cool it under cold water, then peel and slice it.

Egg White and Salsa Verde Wrap with Boiled Egg, preparation step 3: Warm the tortilla in a dry pan for a few seconds a side until pliable. — Step 3. Warm the tortilla in a dry pan for a few seconds a side until pliable.

The finished egg white and salsa verde wrap with boiled egg. — Step 4. Lay the whites down the centre, top with the sliced egg, spoon the salsa verde over and roll it tight.

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