Arugula Wrap

To make a healthy arugula wrap, blend 130 g of arugula, 1 egg, 2 tbsp of Parmesan, 2 tbsp of olive oil, 1 tbsp of wheat flour, and season with salt and black pepper. Heat a tbsp of olive oil in a pan, pour the batter, and cook each side for about 3 minutes. Once cooked, fill it with sautéed veggies like onions, tomatoes, and bell peppers, spread mayonnaise, fold, and enjoy!

If you're looking for substitutions in your arugula wrap, you can replace the egg with a flaxseed meal or chia seed mixture for a vegan option. Instead of Parmesan, try nutritional yeast for a dairy-free alternative. You can also use gluten-free flour instead of wheat flour if you're avoiding gluten.

To store leftover arugula wraps, wrap them tightly in plastic wrap or place them in an airtight container. They can be refrigerated for up to 2 days. For best results, reheat them in a pan over medium heat to maintain their texture before serving.

Arugula wraps pair wonderfully with a light salad, such as a cucumber and tomato salad, or a bowl of soup like tomato basil. You can also enjoy them with a cup of tea for a refreshing breakfast or snack.

The arugula wrap recipe contains wheat flour, which may not be suitable for strict low-carb diets. However, you can modify the recipe by using almond flour or coconut flour instead to create a low-carb version while still enjoying the delicious flavors.