Nutritious Whole Grain Breakfast Wrap with Egg and Mozzarella

1.Prepare the Wrap Base: If using whole grain bread, lightly toast the slices. If using tapioca starch and chia seeds, mix them thoroughly with 30ml of water to form a thin batter; cook on a non-stick pan over medium heat until set, flipping once, to create a thin crepe/wrap.

2.Prepare the Egg: Heat the olive oil or spray in a small non-stick skillet over medium heat. Crack the egg(s) into the pan. Season lightly with salt and pepper.

3.Cook the Egg: Cook the egg to your preference (sunny-side up, over easy, or scrambled). For a wrap, a slightly firm yolk or a fully cooked scramble works best.

4.Assemble the Filling: Once the egg is cooked, immediately place the slice of mozzarella cheese on top of the hot egg to allow it to begin melting. If using, spread the light ricotta cheese thinly over the base wrap/toast.

5.Construct the Wrap: Place the cooked egg and melted mozzarella onto the prepared whole grain bread slices (if using bread, place them side-by-side) or onto the center of the tapioca wrap.

6.Fold and Serve: If using bread, gently fold the slices together or layer them. If using the tapioca wrap, fold it neatly around the filling. Serve immediately alongside your choice of chamomile tea or zero-fat yogurt.