Breakfast

Gluten-Free Turkey, Pepper and Egg Breakfast Wrap

Name: Gluten-Free Turkey, Pepper and Egg Breakfast Wrap
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 1 wrap, about 60 g Gluten-free wrap; 60 g Smoked turkey breast, sliced; 2 large (110 g) Egg; 60 g Red pepper; 20 g Spring onion; 3 sprays, about 0.75 g Olive oil spray; To taste Hot sauce

Scrambled eggs with red pepper and spring onion, smoked turkey and hot sauce in a gluten-free wrap. 30 g of protein for 424 kcal.

Calories: 424kcal
Protein: 30g
Fat: 17g
Carbs: 36g

Per serving, makes 1. 10 minutes of work. Published 8 September 2026.

Allergens

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.

Recipe in pictures

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Gluten-Free Turkey, Pepper and Egg Breakfast Wrap, plated and ready to serve. — The finished recipe. Gluten-Free Turkey, Pepper and Egg Breakfast Wrap

Ingredients 1 to 6 for gluten-free turkey, pepper and egg breakfast wrap arranged separately on a dark worktop. — Ingredients 1 to 6. 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.)

Ingredients 7 to 7 for gluten-free turkey, pepper and egg breakfast wrap arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Hot sauce

Gluten-Free Turkey, Pepper and Egg Breakfast Wrap, preparation step 1: Soften the diced pepper in a sprayed pan for three minutes, then add the spring onion for the last thirty seconds. — Step 1. Soften the diced pepper in a sprayed pan for three minutes, then add the spring onion for the last thirty seconds.

Gluten-Free Turkey, Pepper and Egg Breakfast Wrap, preparation step 2: Pour in the beaten eggs and scramble until just set. — Step 2. Pour in the beaten eggs and scramble until just set.

The finished gluten-free turkey, pepper and egg breakfast wrap. — Step 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.

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Ingredients

Gluten-free wrap1 wrap, about 60 g
Smoked turkey breast, sliced60 g
Deli weight, as sold.
Egg2 large (110 g)
Red pepper60 g
Spring onion20 g
Olive oil spray3 sprays, about 0.75 g
Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.
Hot sauceTo taste

Method

Soften the diced pepper in a sprayed pan for three minutes, then add the spring onion for the last thirty seconds.
Pour in the beaten eggs and scramble until just set.
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.

Worth knowing

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.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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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.