Dinner

Egg Wraps with Smoked Salmon and Cream Cheese Recipe

BySophie Carsel December 28, 2025December 28, 2025

Introduction

These egg wraps with smoked salmon make for a delicious and elegant breakfast or light lunch. Thin, tender egg layers wrapped around creamy cheese, smoky fish, and fresh greens create a satisfying blend of flavors and textures.

A bright yellow omelette base spread flat on wax paper, topped with a row of soft white cream cheese, thin orange-pink slices of smoked salmon, and scattered dark sesame seeds and crushed black pepper, garnished with fresh green arugula leaves in the center; beside it, a folded yellow omelette on a white plate with more arugula and a small white bowl of bright red sauce; a black bowl with four brown eggs is in the top corner, all set on a white marbled surface with a striped cloth nearby. 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 well combined. Season with paprika, ground black pepper, and salt to taste.
Step 2: Heat a nonstick skillet over medium heat and add olive oil or coat the pan evenly with cooking spray. Pour a quarter of the egg mixture into the skillet, spreading it thinly to form a flat layer. Cook until the edges start to lift and the bottom is set.
Step 3: Carefully flip the egg wrap to cook the other side until golden and fully cooked. Remove and repeat with the remaining egg mixture to make four thin egg wraps.
Step 4: Spread 1 tablespoon of cream cheese onto the center of each egg wrap. Top with 1 ounce of smoked salmon per wrap and add jalapeño slices if you like some heat.
Step 5: Sprinkle with furikake and add arugula on top.
Step 6: Fold the sides of each wrap toward the center to enclose the filling securely.
Step 7: Prepare all wraps this way and serve immediately, optionally with your favorite hot sauce.

Tips & Variations

For a milder flavor, omit the jalapeño or substitute with thinly sliced cucumber.
Try adding a squeeze of fresh lemon juice on the salmon for a bright, zesty touch.
Use Greek yogurt in place of cream cheese for a lighter filling option.

Storage

These egg wraps are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a low oven or microwave for a few seconds, though the wraps may lose some of their delicate texture.