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Sliced smoked salmon and cream cheese egg wrap on a wooden board, pink salmon and yellow egg visible in cross-section.

Smoked Salmon Breakfast Egg Wrap with Cream Cheese

Soft scrambled eggs, cold-smoked salmon, and whipped cream cheese rolled into a warm tortilla, ready in 15 minutes with 32 grams of protein per wrap.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 445
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 1 tbsp butter about 14 g
  • 160 g cold-smoked salmon torn into pieces
  • 60 g cream cheese softened
  • 2 whole wheat tortillas large; 10-inch, about 55 g each
  • 30 g baby spinach a large handful
  • 1/4 cup red onion thinly sliced, about 25 g
  • 1 tbsp capers drained
  • 1 tbsp fresh dill chopped
  • 1 tsp lemon juice
  • salt and black pepper to taste

Method
 

  1. Crack the eggs into a mixing bowl with a pinch of salt and pepper. Whisk until no streaks of white remain.
  2. Melt the butter in a 10-inch / 25 cm nonstick skillet over medium-low heat.
  3. Pour in the eggs and cook, stirring slowly with a rubber spatula, for 3 to 4 minutes until softly set but still glossy. Pull the pan off the heat while the eggs look a touch wet, they keep cooking from residual heat.
  4. Warm the tortillas in a dry skillet or the microwave for about 15 seconds a side until pliable and they don't crack when folded.
  5. Spread 30 g of the softened cream cheese over each tortilla, leaving a 1-inch border around the edge.
  6. Layer the baby spinach, scrambled eggs, torn smoked salmon, red onion, and capers down the center of each tortilla.
  7. Scatter the fresh dill over the top and drizzle with the lemon juice. Add a crack of black pepper.
  8. Fold in the two sides of the tortilla, then roll it up tightly from the bottom. Slice each wrap in half on a diagonal and serve right away.

Notes

  • Pat smoked salmon dry with a paper towel before layering it in.
  • Don't season eggs with salt until right before cooking to avoid watery curds.
  • Warm tortillas before filling, a cold one cracks when you roll it tight.
  • Assemble the wrap within 10 minutes of cooking the eggs for the best texture.