Low-GL Wraps: Sesame, spinach and poached egg wrap

serves 2

1 heaped teaspoon sesame seeds
2 tablespoons olive oil
1 small onion, finely chopped
250g fresh spinach, washed and coarsely shredded
1 tablespoon lemon juice
freshly ground black pepper
2 eggs
2 pancake wraps

Heat a wok or frying pan, put in the sesame seeds and dry-roast gently until golden. Set the sesame seeds aside in a small bowl.
Heat the olive oil in the pan, add the onion and garlic and cook until they are turning golden. Add the spinach leaves, lemon juice and pepper. Stir-fry until the spinach is wilted then set aside.

Break the eggs into a saucer and slide them into a pan of boiling water to which a dash of vinegar has been added. Poach the eggs until firm, then lift them from the pan with a slotted spoon and set aside to drain while you reheat or make the pancakes.

Put half the spinach mixture and one egg on a pancake, sprinkle over hald the sesame seeds, and fold the pancake over. Leave in the pan for a few minutes for everything to heat together. Repeat with the second pancake.