Tortilla Wraps

Place the raw eggs, peeled hard-boiled eggs, herbs, and salt in a blender and combine until very smooth, without lumps.

Heat an 8-inch crepe pan or nonstick pan over medium-low heat, then add the oil. When the oil is hot, pour half of the egg mixture into the pan and tilt the pan to spread the eggs into a very large, thin wrap. Let the eggs set for 3 to 4 minutes, until cooked through. (Do not flip the wrap.) Slide the wrap onto a plate to cool. Repeat with the remaining half of the egg mixture.

Once cool, use with fillings of your choice. Wrap up like a burrito and enjoy! Store extras in an airtight container in the fridge for up to 3 days.