Scrambled egg and tomato salsa wrap

(9 ratings)
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  • Serves: 2

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

If you fancy making a scrambled egg alternative these wraps are perfect. Great for lunch, brunch or a treat at picnics, follow along with Annabel Karmel in our easy step-by-step video to get your eggs perfect

Make sure your eggs are at room temperature before scrambling them


For the tomato salsa
  • 1tsp olive oil
  • 2 large tomatoes, deseeded and diced
  • 6 spring onions, thinly sliced
  • Half small red chilli, diced
  • 1tsp caster sugar
  • Juice of half a lime
  • Half tsp balsamic vinegar
  • 1tbsp chives, thinly sliced
  • Salt and pepper

For the scrambled eggs

  • A knob of butter
  • 4 eggs
  • 3tbsp milk
  • 2 small tortilla wraps
  • 25g Parmesan cheese, finely grated


  1. To make the salsa, mix all of the ingredients together in a bowl. Season well and chill whilst you make the scrambled eggs.
  2. Beat the eggs with the milk and season. Melt the butter in a small frying pan. Add the egg mixture to the pan. Stir over the heat until the eggs are scrambled to your liking. Remove from the heat.
  3. Warm the wraps in the microwave or in a dry frying pan. Put one wrap on a board. Spoon half of the eggs along one side. Top with the salsa and a sprinkle of cheese. Fold in the sides, then roll up and slice in half. Repeat with the remaining wrap.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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