Healthy Egg Wrap with Thai Peanut Slaw
Healthy Egg Wrap with Thai Peanut Slaw
Ingredients
For the Thai Peanut Slaw
- 1/2 head red cabbage, finely shredded
- 3 carrots, julienned
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey, or maple syrup
- 1/2 teaspoon fresh ginger, grated
- 1/2 teaspoon garlic, minced
- 1 tablespoon water, as needed to thin
For the Egg Wraps
- 4 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon vegetable oil, divided
For Garnish
- 2 green onions, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare the Slaw Base: In a large glass bowl, combine the finely shredded red cabbage and julienned carrots. Set aside.
⏱️ 5 min
- 2
Make the Peanut Dressing: In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, and minced garlic until smooth. If the dressing is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency.
⏱️ 5 min
- 3
Combine Slaw and Dressing: Pour the peanut dressing over the red cabbage and carrots in the large bowl. Toss well to ensure all vegetables are evenly coated. Set aside.
⏱️ 2 min
- 4
Prepare the Egg Mixture: Crack 1 large egg into a small bowl. Season with a pinch of salt and a pinch of black pepper. Whisk thoroughly with a fork until the yolk and white are well combined. Repeat this step for each egg wrap you plan to make, preparing one egg at a time for cooking.
⏱️ 2 min
- 5
Cook the First Egg Wrap: Heat a non-stick pan (about 8-inch diameter) over medium heat. Add 1/4 teaspoon of vegetable oil, swirling to coat the pan. Once hot, pour one whisked egg into the pan, tilting the pan to spread the egg evenly and thinly across the bottom, forming an egg crepe.
⏱️ 1 min
- 6
Add Garnish to Egg: Immediately sprinkle a portion of the sliced green onions over the cooking egg. Cook for about 1 to 2 minutes, or until the egg is set and the edges begin to crisp slightly. Do not flip.
⏱️ 2 min
- 7
Assemble the Wrap: Carefully slide or use a spatula to transfer the cooked egg onto a clean plate. Place a generous amount of the prepared Thai peanut slaw onto the center of the cooked egg. Drizzle with a little extra peanut dressing if desired.
⏱️ 1 min
- 8
Garnish and Roll: Garnish the slaw with some fresh basil leaves and a sprinkle of sesame seeds. Carefully roll the egg wrap tightly, enclosing the slaw filling. Slice the wrap in half if desired.
⏱️ 1 min
- 9
Repeat and Serve: Repeat steps 4 through 8 for the remaining eggs and serve immediately. Enjoy your healthy egg wraps!
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Egg Wrap with Thai Peanut Slaw
For the Thai Peanut Slaw
- 1/2 head red cabbage, finely shredded
- 3 carrots, julienned
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey, or maple syrup
- 1/2 teaspoon fresh ginger, grated
- 1/2 teaspoon garlic, minced
- 1 tablespoon water, as needed to thin
For the Egg Wraps
- 4 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon vegetable oil, divided
For Garnish
- 2 green onions, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare the Slaw Base: In a large glass bowl, combine the finely shredded red cabbage and julienned carrots. Set aside.
⏱️ 5 min - 2
Make the Peanut Dressing: In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, and minced garlic until smooth. If the dressing is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency.
⏱️ 5 min - 3
Combine Slaw and Dressing: Pour the peanut dressing over the red cabbage and carrots in the large bowl. Toss well to ensure all vegetables are evenly coated. Set aside.
⏱️ 2 min - 4
Prepare the Egg Mixture: Crack 1 large egg into a small bowl. Season with a pinch of salt and a pinch of black pepper. Whisk thoroughly with a fork until the yolk and white are well combined. Repeat this step for each egg wrap you plan to make, preparing one egg at a time for cooking.
⏱️ 2 min - 5
Cook the First Egg Wrap: Heat a non-stick pan (about 8-inch diameter) over medium heat. Add 1/4 teaspoon of vegetable oil, swirling to coat the pan. Once hot, pour one whisked egg into the pan, tilting the pan to spread the egg evenly and thinly across the bottom, forming an egg crepe.
⏱️ 1 min - 6
Add Garnish to Egg: Immediately sprinkle a portion of the sliced green onions over the cooking egg. Cook for about 1 to 2 minutes, or until the egg is set and the edges begin to crisp slightly. Do not flip.
⏱️ 2 min - 7
Assemble the Wrap: Carefully slide or use a spatula to transfer the cooked egg onto a clean plate. Place a generous amount of the prepared Thai peanut slaw onto the center of the cooked egg. Drizzle with a little extra peanut dressing if desired.
⏱️ 1 min - 8
Garnish and Roll: Garnish the slaw with some fresh basil leaves and a sprinkle of sesame seeds. Carefully roll the egg wrap tightly, enclosing the slaw filling. Slice the wrap in half if desired.
⏱️ 1 min - 9
Repeat and Serve: Repeat steps 4 through 8 for the remaining eggs and serve immediately. Enjoy your healthy egg wraps!
⏱️ 4 min