Paleo Egg wrap with ham, veggies and sriracha
I’m about to give you a serious weapon to add to your recipe arsenal…it’s a paleo egg wrap, and it’s fantastic. Now, I’m not so naive as to think I’m the first person to use an egg as a wrap (I’ve heard of crêpes, people!) but this combo of ham, veggies and sriracha is killer.
The best part about this wrap? It keeps you full. Or maybe it’s that it’s packed with lots of protein, healthy fats, fiber and nutrients. I’ll let you decide.
You know what else? This is a good lunch box item! I take this to work for a lunch fairly regularly.
Oh! And kids eat this, too. (Although I do have to leave out the sriracha until my little munchkin learns to love spicy foods as much as I do.) If I make this for my lunch I just cut up a slice of ham and some of the extra sauteed vegetables and leave it for his lunch (I already make a scrambled egg for him almost every day).
Wrap making technique- my child could do it. (If he was allowed to use the stove.)
This is ridiculously simple…beat two eggs and add some salt, just as if you were going to scramble them. Pour the eggs onto your heated, oiled, medium-sized skillet (I just use olive oil or coconut oil spray), make sure the eggs cover the surface area of the skillet, then cover and wait. Give it a peak after a couple of minutes…when the tops of the eggs aren’t runny anymore (but not fully cooked), give it a gentle flip and let it sit for about 30-60 seconds. Then remove to a plate. So simple. there’s your wrap!
The veggies that I always use:
This is my go-to veggie combo: kale, yellow summer squash (or zucchini), mushrooms and green onions. It’s a great combo and it is amazing with eggs! I just chop up some of these (see the recipe below for amounts) and add them to my wrap, on top of the ham. At some point I’m going to do a whole blog post about the many ways you can use this vegetable combo. It’s that good.
I use ham. Specifically, “ham off the bone” slices that I find at my local grocery store (Sprouts). I’m sure other meats would work, and I’ve certainly used other types of ham in a pinch, but this is what I like best. Or you could go vegetarian and skip the meat altogether.
‘Nuf said, right?
So there you go…now whip yourself up your paleo egg wrap and let me know how you like it in the comments below!
Ham and veggies wrapped in eggs and topped with sriracha. Breakfast (or lunch, or dinner) is served!
- 2 eggs
- 3 slices ham (I use ham off the bone)
- 1 mushroom, chopped
- 4 slices summer squash, chopped
- 1 scallion, chopped
- 2 stalks kale, chopped
- Sriracha, to taste
- spray oil (for cooking)
First, scramble and cook the eggs as explained above (short story, act like your going to scramble them, but then just let sit in pan, covered, until almost cooked, then carefully flip and cook for another 30-60 seconds). Remove egg wrap and set on plate.
Top the egg with slices of ham or other protein (or just veggies if vegetarian).
Saute your chopped veggie until cooked (season with salt if desired. I recommend this). Because kale can take a while, I cover the veggies during cooking to speed up the process.
Transfer cooked veggies onto the ham or egg wrap and add desired amount of sriracha.
Wrap it up! I use two toothpicks to hold this together and this cut in half.
Cram it down your throat and enjoy.