Mediterranean Roasted Red Pepper Wrap

Mediterranean Roasted Red Pepper Wrap

These wraps are made of egg instead of the traditional flour wrap.

Serves 4

For the wraps


8 large eggs
1-2 tbsp pink peppercorns, optional
fresh dill
salt and black pepper
frylight or oil from allowance

For the filling 

1 clove garlic
fresh parsley
fresh chives
fresh dill
2 spring onions
11oz/312g roasted red pepper strips in brine
2 tubs of Quark
salt and Black pepper

crisp green salad leaves to serve

For the wraps 

Beat the eggs, crush the pink peppercorns, and finely chop the dill and set aside for garnish


Whisk together the eggs and peppercorns. Season well. 

Heat a non-stick frying pan over a medium heat. Spray with frylight and pour 1/4 of the egg mixture . Swirl to cover the base of the pan and cook for 1-2 minutes on each side.

Remove and keep warm while making the other wraps.

For the filling  

Peel and crush the garlic, finely chop the parsley, chives and dill, very finely chop the spring onions and drain and thickly slice the peppers.

Mix together the garlic, herbs, spring onion and quark.

Spread 1/4 of mixture over each wrap.


Top with the roasted red peppers and season well.


Roll up the wraps, cut in half and sprinkle with the dill, and serve with the salad leaves.