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Frittata wraps recipe

Frittata wraps recipe

1 rating

Upgrade lunchtime wraps with this surprising frittata filling. Packed with tangy tomatoes, fresh garlic and sweet peas, frittatas are a great way to make your lunch a little heartier. Pair with crunchy salad and sharp soured cream for a vegetarian wrap you'll want to make again and again. See method

  • Serves 2
  • 5 mins to prepare and 20 mins to cook, plus cooling
  • 407 calories / serving
  • Healthy
  • Vegetarian


  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 garlic clove, crushed
  • 6 large eggs
  • 150g peas, blanched and cooled
  • 125g cherry tomatoes, halved
  • 2 multiseed tortilla wraps
  • 2 tbsp half-fat soured cream
  • 1 red chilli, deseeded and finely chopped
  • 2 handfuls of salad leaves
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    5g 27%
  • Sugars

    7g 7%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 37.8g Protein 21.4g Fibre 5.6g


  1. Heat the oil in a 25cm nonstick frying pan over a medium heat. Add the onion and garlic. Cook, stirring occasionally, for 5-6 mins until softened. Meanwhile, beat the eggs in a large bowl, then add the peas and tomatoes; season.
  2. Add the mixture to the frying pan and cook over a medium heat for 15 mins, then grill for 5 mins until set. Leave to cool, then loosen around the edges with a spatula and slide onto a board. Cut in half.
  3. Divide a frittata half into 4. Lay the wraps on a board and spread each with the soured cream. Divide the chilli between them and add the salad leaves. Top with the frittata pieces; roll up, cut in half and store in a sealed lunchbox in the fridge until ready to eat.

Tip: The remaining half of the frittata can be stored in the fridge in a sealed, airtight container, or you can use it to make these Frittata fingers and crudités – the ideal kids' lunch.

See more Lunch recipes

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