How to make Chicken and prawn omelette rolls

If you love wraps, but are looking to cut down on carbs, this is the perfect dish for you and is a great way to use up all those leftover bits in your fridge.

The filling, and indeed the omelette, can be flavoured with whatever herbs and spices you have in your kitchen, garden or spice rack.

1 chicken breast, cooked and shredded

10 jumbo king prawns, cooked

1 carrot, cut into thin batons

100g sprouted beans

5cm piece white mooli (or 7-8 breakfast radishes)

2 tablespoons Italian dressing

4 large free-range eggs

1 tablespoon rapeseed oil, divided

Handful of coriander, chopped

Salt

Freshly ground black pepper

1 lime, cut into wedges

Put the carrot, sprouted beans and mooli (or radishes) into a large bowl with the salad dressing and mix together well, leave to one side while you make the omelettes.

Break the eggs, two at a time, into a jug, season with salt and pepper and whisk together.

Heat half the oil in a large frying pan on a high heat and pour in the beaten egg. Swirl the mixture around to fill the entire pan, turn the heat down to medium and cook until golden on the underside. Carefully flip the omelette over using a wide spatula and cook for another 2 minutes. Remove from the pan and use the remaining two eggs and rapeseed oil to make another omelette.

When the omelettes have cooled, place on a clean surface and divide the carrot, bean and mooli mixture between them, spread out to a line in the centre of each omelette. Put the shredded chicken, cucumber, red peppers and spring onions in a line just below and top with the prawns. Scatter the chopped coriander over the top and finish with a sprinkle of salt and freshly ground black pepper.

Roll the omelette up and secure with 3 cocktail sticks. Cut into three and serve with lime wedges to squeeze over.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.