Asian Style Omelette Wraps

Full of fresh and crisp tastes and textures, we especially like this at lunchtime. Substitute the salmon for crab, chickpeas or tofu if you fancy.

Serves 2


For the omelette wraps:

  • 160g Two Chicks egg whites
  • 50g rice noodles made up as per the pack instructions, drained and dried on kitchen paper
  • 1 tsp unsalted butter
  • 1 tsp sunflower or vegetable oil
  • 2 tbsp finely chopped chives

For the dressing:

  • 2 tbsp runny honey
  • Juice of one juicy lime
  • 1/4 tsp freshly grated ginger
  • 1tbsp cold water

For serving:

  • 150g smoked salmon fillets, flaked
  • Cucumber, shaved lengthways
  • 2 spring onions, finely chopped
  • Small handful sprouted greens
  • Small handful of Thai holy basil and coriander
  • 2 tbsp toasted cashew pieces
  • 1/2 fennel bulb, finely shaved and mixed with juice of 1/2 lime and a sprinkle of sea salt


  • Into a non stick pan add the butter and oil on a medium heat.
  • Mix the dressing ingredients together and stir with a fork, set aside.
  • Add to each of the bowls of egg white half of the chives and half of the noodles with a sprinkle of sea salt. Stir gently to combine - keep the mixture as un-frothy as possible.
  • Pour the egg and noodle mixture from one bowl into the pan once the butter has melted and is at temperature, swirling the pan to coat the base.
  • Cook for 3 minutes then using two spatulas, one at either side, carefully flip the omelette over and cook for a further 2 minutes.
  • Slide the omelette out onto a plate and repeat with the second bowl of mixture. Assemble on the plate starting with the cucumber, fennel, salmon and finally the herbs, spring onions and nuts.
  • Add the dressing to the side for pouring over or for dipping into.
Tags: Healthy, Mains