This recipe is a great lower-carb alternative to sandwiches and includes plenty of veggies and egg omelette for added protein.
100g sliced turkey breast
2 lightly whisked eggs
1 peeled and grated carrot
100g trimmed, shredded snow peas
40g rocket leaves or trimmed snow pea sprouts
½ seeded and thinly sliced red capsicum
2 Sorj rye wraps
2tsp sweet chilli sauce
- Over a medium high heat, heat a small non-stick frying pan sprayed with olive oil. Pour in half the egg so it coats the base of the pan. Cook until egg is just done, before turning and cooking for another 30 seconds. Put the omelette onto a plate and repeat, making two thin omelettes. Allow to cool.
- On a clean chopping board, cut each omelette in half. Place the two halves in each wrap. Top with carrot, snow peas, rocket or snow pea sprouts, sliced turkey and capsicum. Finish with a little sweet chilli sauce. Wrap firmly before cutting in half. Cover each half with plastic wrap and refrigerate until you are ready to eat.