Kale, Egg and Roasted Pepper Wrap

Kale, Egg and Roasted Pepper Wrap

  • Servings: 2
  • Difficulty: Easy
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  • 2 eggs
  • 1 large low-carb flatbread
  • 1/2 bunch fresh kale, rinsed and chopped
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon lemon juice
  • 1/3 cup chopped roasted red peppers (from jar)
  • Shredded Parmesan cheese (optional)
  • Salt and pepper to taste


  1. Wash kale thoroughly; cut away center stem and discard; chop remainder of kale
  2. Heat saucepan on medium heat with oil and red pepper flakes
  3. Using tongs, toss kale in oil/pepper flake mixture till coated and cook for about 2 minutes; finish with lemon juice and place on low carb flatbread
  4. Cook egg and add to flatbread
  5. Top with roasted red peppers and cheese (optional)
  6. Season with salt and pepper to preference
    • If you prefer, you can use egg whites only
    • Kale is one of the most nutrient dense foods on the ANDI score

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