Fill them with your favourites!
For an easy-as snack the kids will love to make (and eat!), try out these tasty egg wraps. As a dairy-free alternative to pancakes, these simple and protein-packed wraps can be stuffed with either sweet or savoury fillings. Little ones will love to come up with flavour combinations – use your imagination and get creative!
- 6 Yallamundi Pasture-Raised eggs
- 3 tsp water
- 3 tsp plain flour
- Large pinch of salt
- 1½ -2 tbsp olive oil
Your favourite fillings such as hummus, cheese, tomatoes and baby spinach or greek yoghurt, berries and honey.
Whisk the eggs, water, flour and salt together in a large bowl until completely smooth. Alternatively, you can make the mixture in a blender or using a stick blender to ensure there are no lumps.
Heat an 18cm diameter frying pan over low/medium heat. Drizzle with a little olive oil and swirl to coat.
Once the pan’s hot, pour in ¼ cup of the egg mixture and swirl to thinly spread the mixture to the edges. Allow to cook on the first side for around one minute, or until the egg is set and mostly opaque. Carefully flip and cook on the second side for 20-30 seconds. Remove to a plate and repeat with the remaining mixture. Allow to cool.
Take one cooked wrap and fill it with your favourite fillings, such as a tablespoon of hummus, a few slices of cheese, some sliced cherry tomatoes and some baby spinach leaves, or a tablespoon of greek yoghurt, some raspberries and a drizzle of honey.
Roll tightly and eat as is, or cut into little rolls and pop into a lunchbox for a healthy snack on the go.