Cashew Nut Pesto Egg Wrap
Serves
1
Prep Time
15 minutes
Cooking Time
A few minutes
Tip
Egg wraps can make a good alternative to grain-based wraps/sandwiches.
Why not make a few in advance and store in fridge.
Option to leave out the cashew nut pesto and just keep with the hummus or experiment with other fillings
Nutrition Nugget
Did you know that eggs are thought of as the best source of protein in the diet containing all essential amino acids in the right ratios
Equipment
Frying pan, bowl
Ingredients – Egg wrap
1-2 tbsp coconut oil or olive oil
2 eggs
1-2 tbsp hummus
Half avocado, sliced
Handful of rocket (or any other greens)
1 tbsp pumpkin seeds, option to toast
Pinch of salt and black pepper
Ingredients - Cashew nut pesto
30g cashews
Handful of greens (basil & rocket ideally)
½ lemon, squeezed
1-2 tbsp olive oil
1 tbsp water
½ small garlic, minced
Method
Crack the eggs and beat in a bowl, adding a little salt and pepper
Melt the oil in a large frying pan and add the egg mixture to fill the pan
Cook through on both sides for a few minutes, until you have a super thin omelette, golden in colour
Transfer to a plate and let cool
Meanwhile add all the pesto ingredients to a blender and prep
Once the wrap is cool, spread a layer of pesto, approx. 1 tbsp on one half and a layer of hummus on the other
Add your sliced avocado leaves and pumpkin seeds
Season, fold and enjoy!
