Steak Egg Wraps with Blackened Corn Salsa

My favourite gluten-free egg wraps are back! This time with a wonderful combo of steak, blackened corn & a creme fraiche avocado.

Overhead view of a steak egg wrap on a wooden board
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Steak Egg Wraps with Blackened Corn Salsa


Nutrition (For one serving)

Sodium: 2819mgCalcium: 111mgVitamin C: 33mgVitamin A: 1938IUSugar: 8gFiber: 12gPotassium: 1190mgCholesterol: 365mgCalories: 677kcalTrans Fat: 1gMonounsaturated Fat: 23gPolyunsaturated Fat: 6gSaturated Fat: 18gFat: 50gProtein: 31gCarbohydrates: 34gIron: 4mg


Egg Wraps

  • 4 eggs
  • 2 tsp coconut flour
  • 1 tsp salt
  • 1 tbsp coconut oil


  • 125 g rib-eye steak
  • 1/2 tsp salt
  • Pinch black pepper
  • 1 tbsp tallow

Blackened Corn Salsa

  • 150 g sweetcorn
  • 100 g baby tomatoes
  • 1/2 red onion
  • 2 jalapeños
  • 15 g coriander (cilantro)
  • 1/2 tsp salt
  • Pinch black pepper
  • 1 tbsp avocado oil

Creme Fraiche Avocado

  • 1 avocado
  • 25 g creme fraiche
  • 2 tsp lime juice
  • Pinch black pepper
  • 1/4 tsp salt

To serve

  • 30 g rocket (arugula)


Egg Wraps

  • Heat 1/2 tbsp coconut oil in a nonstick pan on a medium heat.
  • Crack two of the eggs in a bowl, add the coconut flour and then the salt. Whisk until the coconut flour has no lumps left.
  • Add the whisked egg mixture to the pan and let it cook for 2 mins or until you're able to flip it.
  • Cook on the other side for 1 minute or until it's very slightly brown.
  • Repeat for the second wrap.


  • Remove the steak from the fridge 30 mins before cooking.
  • Bring a pan to a high heat and add tallow once it's hot.
  • Season both sides of the steak with salt and pepper.
  • Add the steak to the pan and cook on both sides to desired doneness.
  • Set steak aside to rest for 5 minutes.

Blackened Corn Salsa

  • You should have a warm pan with some fat in it from cooking the steak. We'll use this which means you shouldn't need any extra oil.
  • Add the corn and salt and cook until you still some colour. Add the onions and jalapeños. Cool until you see some colour on those.
  • Remove from the pan and transfer to a bowl.
  • Halve the baby tomatoes and add to the bowl.
  • Chop the coriander and add to the bowl along with the salt, pepper and avocado oil. Combine and set aside for assembly.

Creme Fraiche Avocado

  • Mash the avocado, transfer to a bowl and add the remaining ingredients and combine.

To Serve

  • Lay out your egg wraps. Divide the avocado creme fraiche between them, spreading with a spoon.
  • Divide the rocket salad between them, placing on top of the avocado.
  • Cut the steak into strips and arrange on top of the rocket, followed by the burnt corn salsa.
  • Roll, cut in half and enjoy!
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Russell James

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June 21st, 2022