Mexican egg roll

Turn a one-egg omelette into a wrap and slather on some salsa for a low-carb alternative to a flatbread or sandwich. A quick and easy vegetarian snack

  • Prep:5 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 133
  • fat 10g
  • saturates 2g
  • carbs 2g
  • sugars 2g
  • fibre 1g
  • protein 9g
  • salt 0.4g


  • 1 large egg
  • a little rapeseed oil for frying
  • 2 tbsp tomato salsa
  • about 1 tbsp fresh coriander


Make your own salsa

If you don’t have bought salsa, chop a tomato and a little onion, mix that with a dash of ketchup and chilli sauce, then stir in some chopped coriander.


  1. Beat the egg with 1 tbsp water. Heat the oil in a medium non-stick pan. Add the egg and swirl round the base of the pan, as though you are making a pancake, and cook until set. There is no need to turn it.

  2. Carefully tip the pancake onto a board, spread with the salsa, sprinkle with the coriander, then roll it up. It can be eaten warm or cold – you can keep it for 2 days in the fridge.

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