Mexican egg roll

A great portable low carb snack. Once you do this egg wrap once you will do it again and again trust us! Fill it with anything and wrap it up :)
PREP TIME - 10 mins
COOK - 10 - 15 mins


  • 200g lean ground beef
  • 1 tsp. Mexican seasoning (chipotle paste)
  • 1 red sweet pepper, chopped
  • 3 eggs
  • 4 egg whites
  • 1 tsp. coconut oil
  • 2 handfuls baby spinach


  1. Heat a non-stick pan on medium heat and cook the beef, about 7 minutes. Season with the Mexican spices, salt & pepper. Once cooked transfer onto a plate, cover with tin foil and set aside.
  2. Using the same pan cook the peppers until slightly softened, about 5 mins.
  3. In a bowl, whisk the eggs and season with salt & pepper. Heat a separate pan with the coconut oil and pour in the eggs, cover with a lid and cook for a few minutes until cooked. Flip like a pancake if necessary to cook the other side.
  4. Once cooked place the egg omelette on a piece of tin foil, top with spinach, cooked peppers and beef. Roll up wrapping in tin foil to secure the filling. Unwrap the top and enjoy. Delicious with salsa.
2 Servings
Per serving - 313 KCAL
38g PRO
15g FAT