The perfect breakfast wrap: This wrap with salmon and egg filling, crunchy Rainbow Mustard and Micro Radish makes for a truly delicious start into the day!
Cover the eggs with water in a pot and hard-boil for approx. 8 minutes. Rinse them in cold water. Peel the eggs and cut them into thin slices.
Wash the spring onions, remove the root ends and cut them into fine rings. Harvest the Micro Radish and Rainbow Mustard.
Wash the lemon, peel off a thin strip of peel with a peeler and chop it finely.
In a bowl, mix the cream cheese with salt, pepper and lemon zest. Season to taste.
Spread cream cheese on the wrap. Top the wraps with salmon, egg, Micro Radish, Rainbow Mustard and spring onions. Roll it up tightly, cut it in half diagonally and serve.
Tip: Instead of Rainbow Mustard, you can also use Rucola.
