Egg wraps


  • 1 tbsp extra virgin olive oil
  • 4 free range eggs (will make 2 wraps each)
  • 4 tbsp Rice Dream
  • Optional seasonings: salt, pepper, paprika, cayenne pepper, basil, oregano, etc.
  • Optional fillings: turkey, avocado, hummus, fruit, etc.


  1. Heat a tsp of the oil in a small non-stick frying pan over a medium heat.
  2. In a bowl, crack one egg, add 1 tbsp Rice Dream and mix well with a fork.
  3. Pour into the hot pan and tilt to spread the egg into a large circle on the bottom of the pan.
  4. Let cook for 30 seconds (sprinkle with seasonings such as chilli flakes, salt and pepper, paprika, fresh herbs, if desired)
  5. Carefully flip with a large spatula and let cook for another 30 seconds.
  6. Remove from the pan and repeat for the second serving.
  7. Let egg wraps cool slightly (or fully), top as desired with fillings, roasted veg, salad. Roll and serve warm or cold.



Preparation time: 5 mins

Serves: 2

Nutrition: 369 calories, 25g fat


As these can be cooked beforehand and taken on-the-go, it’s an ideal option for after exercising if going in your lunch break. It has a good protein content, as well as providing you with healthy fats to replenish your body.


  • Rhiannon Lambert has designed a balanced meal plan for plant based milk alternative Dream’s 21 Day Challenge, making it easy to cut dairy from your diet. Visit to download your 21 Day Challenge pack.

  • For more great recipes see Yours Magazine out every fortnight, on a Tuesday.