Wash and dry the arugula well, tearing larger leaves if needed.

Finely chop the green jalapeño.

Crack the eggs into a bowl, add salt and pepper, and whisk until the yolks and whites are fully combined.

Heat a pan over medium heat. Add a small splash of olive oil and spread it with a paper towel so the pan is lightly greased.

Pour the beaten egg mixture into the pan, tilting the pan so it spreads into a thin, even layer. Cook until the edges release and the bottom is set, about 1–2 minutes. Carefully flip the egg wrap with a spatula and cook the other side for another 30–60 seconds until just cooked through but still flexible. Repeat until all the egg mixture is used up.

Place a warm egg wrap on a plate, spread the center with about 1 tablespoon of fresh cream cheese and place the smoked salmon at the top of the cream cheese. Distribute a handful of arugula and the green jalapeño over the smoked salmon.

Fold the sides toward the center first, then roll or fold the wrap so the filling is enclosed. Repeat for all wraps. Enjoy!