Egg wrap spicy beef & cauliflower low carb samosas

Egg wrap spicy beef & cauliflower low carb samosas

When it gets to Friday or Saturday night, I like to have something a little special to eat.  It gives me the feeling of eating out, but knowing that everything I’ve made is lean!

Ingredients for 1 serving

175gextra lean beef mince
46gonions, finely chopped
48gcauliflower made into cauliflower rice
6golive oil
1garlic clove
1chilli, sliced, seeds or no seeds up to you!
10gfresh coriander
2 tspmedium curry powder
149gmixed salad leaves
3whole eggs
3egg whites
46greduced fat sour cream
1lemon slice
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Take 2 frying pans, one for your samosa filling and the other for the egg wraps.
  • Add your oil to the samosa filling pan and before adding anything take a pastry brush and dip it into the oil and brush it over the egg wrap pan.
  • Whisk the whole eggs with the egg whites and pour into the frying pan to make a large pancake.
  • When you can see the egg has set, remove from the heat and set aside.
  • Repeat until you’ve used up all of your egg mix.
  • Put the samosa filling frying pan onto a medium heat, add the oil, minced beef and sprinkle the curry powder over the mince.
  • Slowly start to colour the mince.
  • Then put the onion, cauliflower, garlic, chilli and coriander stalks only (saving the leaves) into a mini food processor and blitz until finely chopped.
  • When the mince has been browning for 5 or so minutes, add the chopped mix to the pan and allow to cook out for 10 or so minutes.
  • Add the water and allow to simmer for at least 15-20 minutes so that the cauliflower is cooked and the liquid evaporates.
  • Pre heat a nonstick frying pan on a medium heat.
  • Take your egg wrap, place some mixture into the centre and roll. Pop the wrapped samosa mix into a pan to colour the egg, you won’t need to add oil and this should only take a couple of minutes.
  • Carefully turn to colour the other side and pop onto a plate with your salad leaves.
  • Chop the coriander leaves and mix with the reduced fat sour cream and either serve on top or on the side with a lemon slice.

It’s almost like eating out, but with washing up to do!


  • Make sure your mince is extra lean, less than 5% of fat per 100g.
  • The flavour of your samosa filling will be much more intense if you make this the day before.
  • Check out the video showing exactly how to make egg wraps!
  • Please note that just using 1 whole egg and 1 egg white I have made an egg wrap using a pan with a 22cm diameter.
Nella Foulds
Nella Foulds

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