Low-Carb Salmon, Avocado And Tomato Breakfast Egg Wrap

by | Nov 8, 2016 | Recipes


Trying to slim down, but your breakfast always ends up being a carb-fest? Don’t worry, we’ve got you covered! Thanks to a few minor tweaks, you can  still enjoy low-carb versions of your favourite breakfast recipes. Case in point: the breakfast wrap. Ditch the usual wheat wrap and make yourself an egg one instead. The payoff? Lots of protein and healthy fat thanks to avocado and salmon.

Salmon, Avocado And Tomato Egg Wrap


– 1 egg
– 1 tsp coconut oil
– 1⁄4 avocado
– 1 tsp chopped coriander
– Juice 1⁄2 lemon
– 50g smoked salmon
– 2 tomatoes, chopped

1/ Whisk the egg and heat the coconut oil in a pan over low heat until melted. Add the egg, spread out thinly and cook for five minutes before flipping. That’s a wrap.
2/ Mash the avocado and add half the lemon juice and all of the chopped coriander. Spread on the wrap, add the salmon and finish with the remaining lemon, chopped tomatoes and a sprinkle of freshly ground black pepper.

SERVES 1. Per serving: 1 529kJ, 3.5g sat fat, 17g sugar

Egg wrap not your thing? Don’t worry, we’ve got loads of #WHBeatterBreakfast ideas. Try this protein-packed coco yoghurt bowl, this chocolate pudding breakfast bowl or this savoury quinoa, egg and avocado bowl.

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