World · Keto
Avocado Egg Wrap
Blender-thin wrap made from avocado and eggs, baked on parchment until pliable. Rolls up around cream cheese, smoked turkey, and arugula for a low-carb lunch.
Halal-friendly Easy
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 2
4g Net carbs
16g Protein
23g Fat
295 Calories
Per serving
Ingredients
- 1 medium (150g flesh) Ripe avocado, pitted and peeled
- 2 Large eggs
- 1 tsp Everything Bagel seasoning (or salt + sesame + garlic + onion mix)
- 1 pinch Fine sea salt
- 1 tsp Nigella (black cumin) seeds
- 2 tbsp (30g) Cream cheese (filling)
- 1 cup (20g) Baby arugula (filling)
- 2 slices (60g) Smoked turkey breast (filling)
Method
- Preheat oven to 355°F (180°C) and line a sheet pan with parchment.
- Blend avocado, eggs, seasoning, salt, and nigella seeds until completely smooth.
- Pour onto the parchment and spread thinly into a rectangle about 1/8 inch (3mm) thick.
- Bake 12-15 minutes, until set and just pulling away from the parchment.
- Cool 2 minutes — the sheet should be pliable, not crisp. Cut in half to make two wraps.
- Spread cream cheese on each half, layer with arugula and smoked turkey, then roll tightly.
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