Egg wrap

Our new favourite. Egg wrap. Does it have a strong egg taste? We can’t feel it. Ok-ok, we eat PLENTY of eggs, so perhaps we just don’t think about it any-more. But actually I offered it to some friends, who are not paleo, and they didn’t mention that it’s too eggy. They requested some more. (My husband and kids thought that it’s pancake and filled it with chocolate cream without realizing that actually they eat omelette with chocolate. )
What do you need for 1 wrap?
Basic ingredient:

• 1 egg
• 1-2 T spoon water
• pinch of salt

Optional:

•  1/2 t spoon coconut floor, or 1/2 t spoon tapioca flour (I prefer this one, it has a more neutral taste) – this gives some thickness to the wrap
• spices to taste

If you don’t want to use any kind of flour, the simple 1 egg version works perfectly. You can have thicker ones, if you use 1,5 egg per wrap.

1. Heat your frying pan and smear it with some fat. If you have a good quality pan, then after the first one you don’t have to put a new layer of fat.
2. Put every ingredients into a mug/bowl and beat it.
3. Pour the mixture into the hot pan and move round and round the still liquid part to create a nice, evenly thick, but still thin toast/pancake/wrap.
4. Put it on the hob.
5. When the edge has peeled off, pinch the edge and flip it to the other side. You can use a pancake spatula to help turning it.
6. From this point it takes only 10-20 seconds and you can slide it to a plate.

It can be eaten as hot, or cold. I pack it for my daughters for lunch. I store it in the fridge after it cooled down. I make a bigger batch, so I don’t have to do it on a daily bases.
For filling I use mostly salad leaves, spinach, spring onion, red pepper, Hungarian smoked sausage (kolbasz), cooked ham, fried bacon cubes, extra mature cheddar cheese, balsamic vinegar, paleo mayonaise, or whatever I find in the fridge. And as the above example shows, it can be filled with sweet stuff, fruits, creams as well.
Enjoy