Customer Care 1-800-667-8280

Scrambled Egg Wrap with Candied Salmon and Chive Sour Cream

4 servings


Under 30 Minutes

Nutritional Facts Per Serving

27.9 g
46.6 g
2.5 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 539
  • Fat 25.7 g
    • Saturated   9.9 g
    • + Trans 
  • Cholesterol 407 mg
  • Sodium   710 mg
  • Carbohydrate 46.6 g
    • Fibre   2.5 g
    • Sugars  
  • Protein 27.9 g
    • Vitamin A 28 %
    • Vitamin C 3 %
    • Calcium 14 %
    • Iron 31 %


Combine sour cream and chives in a small bowl. Refrigerate until needed. Beat the eggs in a second bowl.
Mix in the milk, salt and pepper. Melt the butter in a large, non-stick skillet set over medium heat. Add the eggs and when they begin to set on the bottom, gently move a heatproof spatula across the bottom and sides of the skillet to form large, soft curds. Continue cooking until the eggs are cooked, but still moist.
Make a row of eggs across the centre of each tortilla. Divide and top with salmon, lettuce and chive sour cream. Fold over the sides of each tortilla and roll into a closed cylinder. Slice each wrap in half and serve.

Serving Suggestions

To make a well-rounded brunch or lunch, serve these wraps with a salad you create from a recipe in our website recipe collection, such as Apple, Nut and Raisin Salad, or Baby Spinach Salad with Strawberries and Toasted Almonds.

Related Recipes