Keto Egg Wrap

Keto Egg Wrap

This simple yet satisfying recipe makes a perfect breakfast or lunch option when you’re short on time but still want something nourishing. It delivers around 15 grams of protein and just 4 grams of carbohydrates per serve — making it ideal for anyone focused on gut health, blood sugar balance, or maintaining energy throughout the day.

Each serving comes in at approximately 200 calories, so even doubling your portion will keep you well within a typical calorie window. Want to increase the protein? Add some shredded chicken or turkey, or simply enjoy a double portion. It’s versatile, delicious, and easy to prep — ideal for busy women looking to fuel their body without fuss.

Serves 2

Cook Time - 10 Minutes

Ingredients

For the wraps:

1 tsp. coconut oil

2 eggs

salt & pepper

For the filling:

2 handfuls spinach

2 tbsp. reduced fat cream cheese

6 sundried tomatoes

½ tsp. dried oregano

salt & pepper

¼ cup (40g) feta, crumbled

Directions

• Heat ½ teaspoon of coconut oil in a 6-8 inch non-stick frying pan over medium heat. Whisk one egg in a small cup or bowl and season with salt and pepper.

• Pour the whisked egg into the heated pan and swirl around until it has spread evenly in a thin layer across the base of the pan. Allow the egg to cook for 30-60 seconds, until the edges are cooked. Now flip the egg over to cook on the other side for a further 30-60 seconds.

• Transfer the egg to a plate and repeat the process with the second egg. Set the egg wraps aside until ready to assemble.

• In the same pan, cook the spinach for 1-2 minutes until wilted and then remove from the heat. Place the spinach in a small bowl, add the cream cheese, sun dried tomatoes, oregano, salt and pepper, and mix everything together.

• Place the earlier made egg wrap on a plate and spread half the cream cheese mixture over the top, sprinkle over half the feta and roll the wrap tightly. Repeat the process with the second egg wrap.

• Enjoy straight away or store for up to 2 days in the refrigerator.