-Quinoa Mountain Bread x 2 (or pita bread made fresh in-house at supermarkets, even Roti is good, something with good elasticity, avoid dry wraps)
-Large Eggs x 4 or 5
-Sour cream x 1 teaspoon
-Whole egg mayo x 2 tablespoons
-Pesto from a jar x 1/2 teaspoon
-Rocket leaves (or salad leaves) x a handful
-Feta, crumbled x 1/4 of a cup
-Optional: Hot sauce if you like a bit of ‘bite’ (eg. Cholula, Sriracha or Green Tabasco)
-Optional: Coriander leaves
-Pinch of salt
-A little oil and some butter to make scrambled eggs
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-Warm pita bread in a microwave or oven (if using an oven, cover completely with foil).
-Mix together pesto and mayo in a small dish or glass, then evenly spread over both pita wraps.
-Evenly divide salad leaves (or rocket) over both wraps and sprinkle over feta.
-Heat a little oil and butter in a pan.
-Whisk together eggs and sour cream and pour into pan to make scrambled eggs, being sure not to overcook the eggs. Sprinkle over a pinch of salt when half cooked.
-Divide scrambled eggs between both pieces of pita (add a dash of hot sauce if you like and coriander leaves) and roll-up like a burrito while still hot, and serve immediately.
Makes 2 Wraps.
