Tuna Melt Egg Wrap
Tuna Melt Egg Wrap
Ingredients
For the Tuna Melt Filling
- 1 can tuna, drained
- 2 tablespoons mayonnaise
- 2 tablespoons red onion, finely chopped
- 1/2 tablespoon pickle, finely chopped
- 1/2 tablespoon lemon juice
- salt, to taste
- black pepper, to taste
- 1 tablespoon chili oil, or garlic chili crisp
- 2 spring onions, finely chopped
For the Egg Wrap
- 2 egg whites, to 3
- 1 pinch salt
- 1/3 cup cheese
Instructions
- 1
Prepare the tuna mixture: In a medium bowl, combine the drained tuna, mayonnaise, finely chopped red onion (or brown onion), finely chopped pickle, and lemon juice. Season with salt and black pepper to taste. Mix all ingredients thoroughly until well combined. Set aside.
⏱️ 5 min
- 2
Prepare the egg wrap: Crack the egg whites into a separate small bowl and add a pinch of salt. Whisk the egg whites until they are well combined and slightly frothy.
⏱️ 2 min
- 3
Heat a non-stick pan over medium-low heat. Once warm, pour the whisked egg whites into the pan, tilting the pan to spread them thinly and evenly to form a round egg wrap. Cook for 1-2 minutes until the edges begin to set.
⏱️ 2 min
- 4
While the egg is still cooking and the top is still slightly wet, sprinkle the 1/3 cup cheese evenly over one half of the egg wrap.
⏱️ 1 min
- 5
Evenly spread the prepared tuna mixture over the cheese on that same half of the egg wrap.
⏱️ 1 min
- 6
Drizzle the 1 tablespoon of chili oil (or garlic chili crisp) over the tuna mixture.
⏱️ 1 min
- 7
Sprinkle the 2 finely chopped spring onions over the filling.
⏱️ 1 min
- 8
Once the egg is cooked through and the cheese is melted, carefully fold the empty half of the egg wrap over the filled half to create a half-moon shape. Cook for another 30 seconds to 1 minute, allowing the wrap to heat through.
⏱️ 2 min
- 9
Serve: Slide the folded egg wrap onto a plate. For easier eating, cut in half before serving. Enjoy immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna Melt Egg Wrap
For the Tuna Melt Filling
- 1 can tuna, drained
- 2 tablespoons mayonnaise
- 2 tablespoons red onion, finely chopped
- 1/2 tablespoon pickle, finely chopped
- 1/2 tablespoon lemon juice
- salt, to taste
- black pepper, to taste
- 1 tablespoon chili oil, or garlic chili crisp
- 2 spring onions, finely chopped
For the Egg Wrap
- 2 egg whites, to 3
- 1 pinch salt
- 1/3 cup cheese
Instructions
- 1
Prepare the tuna mixture: In a medium bowl, combine the drained tuna, mayonnaise, finely chopped red onion (or brown onion), finely chopped pickle, and lemon juice. Season with salt and black pepper to taste. Mix all ingredients thoroughly until well combined. Set aside.
⏱️ 5 min - 2
Prepare the egg wrap: Crack the egg whites into a separate small bowl and add a pinch of salt. Whisk the egg whites until they are well combined and slightly frothy.
⏱️ 2 min - 3
Heat a non-stick pan over medium-low heat. Once warm, pour the whisked egg whites into the pan, tilting the pan to spread them thinly and evenly to form a round egg wrap. Cook for 1-2 minutes until the edges begin to set.
⏱️ 2 min - 4
While the egg is still cooking and the top is still slightly wet, sprinkle the 1/3 cup cheese evenly over one half of the egg wrap.
⏱️ 1 min - 5
Evenly spread the prepared tuna mixture over the cheese on that same half of the egg wrap.
⏱️ 1 min - 6
Drizzle the 1 tablespoon of chili oil (or garlic chili crisp) over the tuna mixture.
⏱️ 1 min - 7
Sprinkle the 2 finely chopped spring onions over the filling.
⏱️ 1 min - 8
Once the egg is cooked through and the cheese is melted, carefully fold the empty half of the egg wrap over the filled half to create a half-moon shape. Cook for another 30 seconds to 1 minute, allowing the wrap to heat through.
⏱️ 2 min - 9
Serve: Slide the folded egg wrap onto a plate. For easier eating, cut in half before serving. Enjoy immediately.
⏱️ 1 min