This wonderful egg wrap recipe with salmon makes a very filling breakfast or lunch.
Whisk together mayonnaise, mustard and honey in a small bowl.
Heat oil in a skillet or non-stick pan over medium-high. Pour beaten egg, salmon and peas; cook stirring for 3-5 minutes. Remove from heat.
Spread mayo-mustard mixture at the center of each tortilla. Top with lettuce and egg-salmon mixture. Roll up tightly.
Cut each wrap in half. Place in individual plates.
Serve and enjoy.
|Amount Per serving: 1 wrap||Energy: 286.9 calories|
|Total Fat||12.8 g|
|Total Carbohydrates||27.0 g|
|Dietary Fiber||3.3 g|