Description
Delicious and easy-to-make egg wraps filled with creamy cream cheese, smoky salmon, and a touch of spicy jalapeño, seasoned with paprika and furikake, perfect for a nutritious breakfast or light lunch.
Ingredients
Scale
Egg Wraps
- 4 Organic Eggs
- 1/4 teaspoon Paprika
- 1/8 teaspoon Ground Black Pepper
- 4 tablespoons Olive Oil
- Salt, to taste
Filling
- 4 tablespoons Cream Cheese
- 4 ounces Smoked Salmon
- Jalapeño Pepper, to taste (1-2 slices per wrap)
- 1 tablespoon Furikake
- Arugula, to taste
Instructions
- Prepare the eggs: Crack the 4 organic eggs into a bowl and whisk thoroughly until yolks and whites are fully combined. Add 1/4 teaspoon paprika, 1/8 teaspoon ground black pepper, and salt to taste. Mix well to incorporate the seasoning evenly.
- Cook the egg wraps: Heat a nonstick skillet over medium heat and add 4 tablespoons olive oil or spray with cooking spray to coat the pan. Pour one-quarter of the whisked egg mixture into the pan, allowing it to spread into a thin layer. Cook until the edges lift easily and the bottom is set and slightly golden.
- Flip the wraps: Carefully flip the egg wrap to cook the other side until golden and fully cooked. Remove and place on a flat surface. Repeat this process for the remaining egg batter to make four thin, flexible egg wraps in total.
- Add the filling: Spread 1 tablespoon of cream cheese evenly onto the center of each egg wrap. Top with 1 ounce of smoked salmon. Add jalapeño slices according to your heat preference.
- Season and garnish: Sprinkle 1 tablespoon of furikake over the filling and add a handful of fresh arugula on top for a peppery bite and fresh texture.
- Fold the wraps: Bring both sides of the egg wrap toward the center to enclose the filling securely, forming a neat wrap.
- Serve: Prepare all wraps similarly. Serve immediately with your favorite hot sauce for an extra kick if desired.
Notes
- Use a nonstick skillet to prevent the egg wraps from sticking and tearing.
- Adjust the amount of jalapeño according to your spice tolerance.
- Furikake can be substituted with sesame seeds and seaweed flakes if unavailable.
- For a lighter option, use low-fat cream cheese.
- Serve immediately for best texture and taste as the wraps can soften if stored for too long.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: egg wraps, smoked salmon, cream cheese, breakfast recipe, paprika, furikake, jalapeño, arugula
