The egg and feta wrap is a quick, light and tasty option for any time of day. The filling is made in the oven and only takes ...

Reduce the heat to low and cook for 5 minutes. Divide the potato mixture and eggs evenly among the tortillas. Top with the cheese and wrap the tortillas around the potato, egg and cheese filling.

Scatter a few olive slices and mushrooms onto the wet egg mix. Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste. Quickly put the tortilla on top of the egg, paste-side ...

but it’s made with a tortilla wrap. There’s no fiddling around with pastry, all you have to do is lay down a tortilla, crack in some eggs, add in your fillings and enjoy. The best part is it ...

We made these protein-packed wraps to ... bottom of the tortilla. Add the green beans, all heading in one direction. Divide the tuna mixture between the tortillas, then the egg and tomato pieces.

Carbohydrates are not bad for us, it’s more that our bodies are designed to operate on less than we eat in our modern diet. Jo Elwin cooks a meal where less is more. Makes around 8 wraps.