Wraps are perfect for lunch, but have you ever read the back of the packet? Often they are filled with some pretty suspicious ingredients to extend their shelf life.
These egg and chia wraps are the perfect substitute. They are quick and easy to make as well as being naturally gluten/grain/dairy free. The chia seeds help to hold the egg together to make a rather robust wrap, that won't split and break.
You can make these wraps the night before and store in the fridge between two dinner plates or covered with plastic wrap.
Fill with nutritious fillings such as salmon, spinach, cucumber and a little mayo.
I secure them with a rubber band if I am putting them in lunch boxes just to be sure they stay together during the rough ride in the school bag.
Ingredients (makes one wrap)
1 tablespoon chia seeds
Beat the eggs together in a small bowl.
Add the chia seeds and mix well.
Allow the seeds to "bloom" for 5 minutes.
Heat a nonstick frying pan to a medium heat and pour over the egg mixture, tilting the pan so it is evenly and thinly covered.
Cook slowly on one side and flip over to cook on the other side for a second or so.
Allow to cool, then fill with desired ingredients.
Roll up and secure with lunch paper a rubber band or plastic wrap.