CAESAR EGG WRAP - CALORIES: 380 / P: 49g F: 12g C: 20g

INGREDIENTS:

The Wrap

• 250g - Egg Whites

• Dash of Salt

The Caesar Sauce

• 50g - Non Fat Greek Yogurt

• 2g - Garlic Powder

• 2g - Onion Powder

• .5g - Chopped Parsley

• 3g - Dijon Mustard

• 5g - Parmigiano Reggiano Cheese

• 5g - Lemon Juice

• Salt & Pepper

The Filling

• 100g - Whole Eggs

• 100g - Pumpkin (Kent or Kabocha)

• 3g - Avocado Oil (for cooking)

• Salt

METHOD:

Preheat Oven to 220 degrees.

Cut the pumpkin, remove seeds and slice into half moons or cubes. Toss slightly with cooking oil, season with salt & pepper and back for 25-30 minutes or until tender.

Pour the egg whites into a bowl, using a hand mixer, stand mixer or thermomix, beat the eggs whites for 4-5 minutes or until stiff peaks form. Reduce the mixer to stir or fold by hand with a rubber spatula, gently mix in the seasonings of your choice (mingle's are great) and salt.

Line a baking tray with baking paper and lightly spray with cooking oil. Pour the egg mixture onto the pan and spread evenly. Bake for 10 minutes. Make sure you don't over cook.

In a bowl mix all the Caesar sauce ingredients together, set aside.

In a pan, cook the eggs to your liking while the wrap is baking.

Once cooled enough to handle, spread the caesar sauce over the wrap, add the eggs and baked pumpkin, Roll gently from the side with the fillings, Slice and serve! Enjoy!

CALORIES: 380

P: 49g F: 12g C: 20g