Makes 14
[.feature]4[.feature] original egglife® wraps
[.feature]½[.feature] cup avocado oil
sea salt
[.feature]4[.feature] large fresh mozzarella balls
[.feature]3[.feature] roma tomatoes
[.feature]14[.feature] basil leaves
ground pepper
olive oil
Crisp your egglife wraps:
In a large skillet, heat up oil over medium heat. Cut each wrap into 4 triangles. Using tongs, place 4 triangles into the oil and cook for 1 minute and flip and cook for another 30-45 seconds.
Both sides should be lightly browned. Remove from oil and place on a cookie sheet lined with paper towels. Sprinkle with sea salt while hot and re-start a new batch.
Slice mozzarella into ½” slices and slice tomato into ¼” slices. Prepare the fresh basil by trimming the stalks off.
Lay egglife crisps on a serving platter. Top with cheese, tomatoes, and basil.
Drizzle olive oil on top. Sprinkle with sea salt and pepper. Best served fresh.
If you are preparing the egglife crisps beforehand, do not layer until time of serving.
Leave the crisps out, not in fridge.
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