1 tsp olive oil 3 spring onions, trimmed and sliced 1 small clove garlic, crushed 100g chick peas, drained 2 large eggs, beaten A pinch of salt and freshly ground black pepper 1 tsp harissa paste 1 wholemeal seeded wrap 2 tbsp flat parsley, chopped
1 Heat a small non-stick frying pan, add the oil, spring onion, garlic and chick peas, cook for one minute, stirring continuously.
2 Beat the eggs with seasoning and then add to the pan. Continue to cook for a further 30 seconds, stirring until the eggs are scrambled to your liking. Stir in the harissa paste.
3 Spoon the mixture down centre of a wholemeal wrap. Scatter over the parsley. Fold in the two ends, then roll up the wrap to enclose the filling.
4 Serve sliced in half.
Serves 1 Prep: 5 mins Cook: 1 mins