Smoked Salmon and Egg White Wrap
A sophisticated high-protein wrap featuring smoked salmon, fluffy egg whites, cream cheese, and fresh dill—ready in minutes.
PROTEIN 34g
CALORIES 360
P:E RATIO 9.4
TIME 10m
YIELD 1
P:E 9.4
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
85g (3 oz) smoked salmon 34G PROTEIN
4 large egg whites (120ml liquid egg whites) 34G PROTEIN
1 large gluten-free or whole wheat tortilla CARB BASE
2 tablespoons (30g) light cream cheese DAIRY
1/4 medium avocado, sliced (30g) PRODUCE
2 tablespoons capers FLAVOR
1 tablespoon fresh dill, chopped FLAVOR
Pinch of black pepper FLAVOR
1 teaspoon olive oil FLAVOR
MEAL PREP LOGISTICS
- Storage: Best eaten fresh. Assembled wraps can be wrapped tightly and refrigerated for up to 1 day.
- Batching: Swap cream cheese for goat cheese for a tangier flavor profile.
- Reheat: Microwave for 90s at 70% power.
EXECUTION STEPS
01
THE MACRO PREP
Heat olive oil in a nonstick skillet over medium heat. Pour in egg whites and scramble gently until just set, about 2 minutes. Season with pepper.
02
HIGH HEAT SEAR
Warm the tortilla in the microwave for 10 seconds or briefly on a dry skillet.
03
VEGGIE STEAM-SAUTÉ
Spread cream cheese evenly across the tortilla.
04
THE ASSEMBLY
Layer scrambled egg whites, smoked salmon, avocado slices, capers, and fresh dill.
05
STEP 5
Fold in the sides and roll tightly. Slice in half diagonally and serve.