Scrambled Eggs & Salmon Breakfast Wrap



8 eggs

150g Tatua Sour Cream

1 tablespoon finely chopped dill

Sea salt & cracked pepper

1 tablespoon olive oil

400g wood smoked salmon

2 handfuls baby spinach leaves

4 plain 8 inch wraps

2 tablespoons Sour Cream + 2 tablespoons sweet chilli sauce


  1. In a bowl combine the eggs and Sour Cream and whisk until smooth.
  2. Add the dill and seasoning. Heat the oil in a non-stick frying pan.
  3. Add the egg mixture and gently fold together until just set.
  4. Lay out wraps and spread with Sour Cream and drizzle with sweet chilli sauce.
  5. Top with baby spinach leaves.
  6. Divide salmon between wraps.
  7. Spoon on scrambled eggs.
  8. Season and wrap up.
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