Annabel Karmel's scrambled egg and tomato salsa wrap recipe

Annabel Karmel's scrambled egg and tomato salsa wrap are simple and so tasty, with a homemade salsa to make them extra zingy. 

A great brunch or lunch option, these wraps are like a halfway between scrambled eggs and burritos - fluffy scrambled eggs laced with fruity salsa and a little Parmesan cheese. Making your own salsa is easy and the flavour is so much better than anything you can buy in the shops. It's literally just a case of chopping all the ingredients and tossing them together to combine. Once you mastered it, you can use it in all sort of other dishes, or serve it alongside nachos as a healthy dip. 

Ingredients

• A knob of butter
• 4 eggs
• 3 tbsp milk
• 2 small tortilla wraps
• 25g Parmesan cheese, finely grated

For the tomato salsa:

• 1 tsp olive oil
• 2 large tomatoes, deseeded and diced
• 6 spring onions, thinly sliced
• Half small red chilli, diced
• 1 tsp caster sugar
• Juice of half a lime
• ½ tsp balsamic vinegar
• 1 tbsp chives, thinly sliced
• Salt and pepper

Method

1. First make the salsa. Mix all of the ingredients together in a bowl. Season well and chill whilst you make the scrambled eggs.
2. Beat the eggs with the milk and season. Melt the butter in a small frying pan. Add the egg mixture to the pan. Stir over the heat until the eggs are scrambled to your liking. Remove from the heat.
3. Warm the wraps in the microwave or in a dry frying pan. Put one wrap on a board. Spoon half of the eggs along one side. Top with the salsa and a sprinkle of cheese. Fold in the sides, then roll up and slice in half. Repeat with the remaining wrap.

Watch how to make these scrambled egg and tomato salsa wraps

Top tip for making scrambled egg and tomato salsa wrap

Make sure your eggs are at room temperature before scrambling them, otherwise they can split and go runny in the pan.

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