This is a super easy weekend lunch that has been a family favourite for a long time now. It uses up eggs which, given that the chickens haven't yet figured out how to regulate their egg production to our need for eggs, is always a good thing. We make it using fresh Lebanese bread from the amazing Lebanese bread shop down the road, but if this isn't available then any old wrap should do- though you should definitely try Lebanese bread if you ever get the chance; it's amazing!
Put in any salad ingredients you fancy- tomato is my favourite, but cucumber and lettuce are also nice, as would be any vegetable you'd usually put on a wrap! You could also add some sort of spread on the bottom, though with the dukkah I generally find I don't need to.
Scrambled Egg and Dukkah wrap
Splash of milk
Small amount of oil, to grease
Chopped vegetables of your choice
1 tsp dukkah
1. Lightly beat the egg with the milk. Heat the oil in a small pan over high heat, pour in the egg and scramble until cooked through. Remove from heat.
2. Top the wrap with the egg and the vegetables. Sprinkle with dukkah and roll tightly. Yield: 1 wrap