Moroccan egg wrap

Moroccan egg wrap
  • Serves: 1
  • Prep: 5 mins
  • Cook: 1 mins


  • 1 tsp olive oil
  • 3 spring onions, trimmed and sliced
  • 1 small clove garlic, crushed
  • 100g chick peas, drained
  • 2 large British Lion eggs, beaten
  • A pinch of salt and freshly ground black pepper
  • 1 tsp harissa paste
  • 1 wholemeal seeded wrap
  • 2 tbsp flat parsley, chopped


  1. Heat a small non-stick frying pan, add the oil, spring onion, garlic and chick peas, cook for one minute, stirring continuously.
  2. Beat the eggs with seasoning and then add to the pan. Continue to cook for a further 30 seconds, stirring until the eggs are scrambled to your liking. Stir in the harissa paste.
  3. Spoon the mixture down centre of a wholemeal wrap. Scatter over the parsley. Fold in the two ends, then roll up the wrap to enclose the filling.
  4. Serve sliced in half.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
454 50.5g 27.2g 17.5g 3.8g 1.4g

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3.2 / 5 rating (205 votes)

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