Dinner

Egg Wraps with Smoked Salmon Recipe

ByJack Voss December 9, 2025December 9, 2025

Introduction

Egg wraps with smoked salmon offer a delicious and healthy twist on traditional wraps. These thin, flavorful egg crepes are filled with creamy cheese, smoky salmon, and a touch of spice for a satisfying meal any time of day.

A thin, yellow egg crepe is laid flat on a round wooden board covered partially with clear plastic wrap. On the right half of the crepe, there are layers of white creamy spread, thin slices of orange smoked salmon, and green arugula leaves, sprinkled with black and white sesame seeds. To the right side of the image, there is a black plate with a folded yellow egg crepe filled with similar ingredients, green arugula leaves beside it, and a small white bowl of bright red sauce. At the top right, a black bowl contains five brown eggs. Everything is placed on a white marbled surface with a black-and-white striped cloth partially under the wooden board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 organic eggs
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
4 tablespoons olive oil
4 tablespoons cream cheese
4 ounces smoked salmon
Jalapeño pepper, to taste
1 tablespoon furikake
Arugula, to taste

Instructions

Step 1: Crack the eggs into a bowl and whisk thoroughly until the yolks and whites are fully combined. Season the mixture with paprika, ground black pepper, and salt to taste.
Step 2: Heat a nonstick skillet over medium heat and add olive oil or use cooking spray to coat the pan evenly. Pour a quarter of the egg mixture into the skillet, spreading it thinly to form a wrap. Cook until the edges lift and the bottom is set.
Step 3: Carefully flip the egg wrap and cook the other side until both sides are golden and cooked through. Repeat with the remaining egg mixture to make four wraps.
Step 4: Spread 1 tablespoon of cream cheese onto the center of each egg wrap. Top with 1 ounce of smoked salmon and add jalapeño slices to taste for a little heat.
Step 5: Sprinkle each wrap with furikake and add arugula on top for freshness.
Step 6: Fold both sides of the egg wrap toward the center to enclose the filling neatly.
Step 7: Repeat the filling and folding process with the remaining wraps. Serve immediately with your favorite hot sauce if desired.

Tips & Variations

For a dairy-free option, substitute cream cheese with mashed avocado or hummus.
If you prefer milder flavors, omit jalapeño or replace it with thin slices of cucumber.
Use smoked trout or grilled shrimp as alternative fillings for a different twist.
Adding a squeeze of fresh lemon juice before folding enhances the smoky salmon flavor.

Storage

Store any leftover egg wraps in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, consume them cold or gently warm in a skillet over low heat before serving. Avoid microwaving to prevent sogginess.