Kids’ breakfast wrap
(at time of publication)
- spray oil
- ½ red onion, sliced
- 1 cup sliced mushrooms
- 2 tablespoons chopped fresh Italian parsley
- 2 large wholegrain wraps
- 2 portions scrambled egg
- 1 cup baby spinach, rinsed and well drained
- 1 tomato, sliced
- black pepper, to season
1 Spray a pan with oil and set over a medium heat. Add onion, mushrooms and parsley. Cook for 2-3 minutes, stirring often, until browned.
2 Divide mix among wraps, add scrambled egg, spinach and tomato. Season with pepper. Fold wrap around filling from the bottom, then in from each side. Serve immediately (with napkins!)
Make it gluten free: Use gluten-free wraps.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 6g
Dietary fibre 5g
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