When you want something quick and need a easy lunch, dinner or even a snack, maybe something not too heavy but definitely fulfilling then here is a perfect recipe to enjoy.

I love these wraps, they are delicious and very quick to make. You can explore with this recipe by adding your favorite fillings. The great thing about this recipe is most of the ingredients will probably be in your fridge ready to use. There’s no right or wrong about this recipe, make it how you like and it will still taste great every time.

This recipe is pretty much like most wraps but slightly different. You definitely need some type of flat bread, whether it’s tortilla’s or parata’s. Any kind of tortilla will work, flour, wheat, its totally up to you.

Another important ingredient you will need is eggs, the eggs will help to make the fillings in your wrap stay together as well as a tasty addition to the wrap.

Fillings for the wraps

For the fillings you can choose from a range of options, here in my recipe I went for a few simple ingredients. Chopped green onion, small broccoli florets, sliced mushrooms. I have added cheese and cooked chicken occasionally too. So you can keep this roll vegetarian or a meat version by adding cooked meat or chicken. The ingredients you will probably add are going to be similar ingredients you add in an omelette. Basically ingredients that don’t require much cooking time.

Preparation

Before you start to make these wraps it will be a good idea to have all your ingredients ready, like washing and chopping up the vegetables. Also have the eggs ready by cracking them in a bowl and adding some seasoning like salt, pepper, paprika, chili flakes(optional) and lightly whisking everything up with a fork.

I like to set everything up and have it on my counter by the stove so everything is ready to go in one by one. The tortilla’s, egg mixture, chopped vegetables, olive oil and some kind of sauce(optional) to spread on the tortilla’s. I like to use a Thai chili sauce. You could use a sauce of your choice, the sauce just helps to slightly hold the vegetables together. you will see that in the pics coming up.

Making the egg and veggie wraps

Warm up a pan ( big enough to fit your tortilla) add 1 tablespoon of olive oil, then add in 1/4 of the egg mixture, swirling the mixture around until the bottom of the pan is covered. Keeping the pan on a medium low flame, add your filings on top of the eggs, spreading them around evenly, just like you would when adding toppings to a pizza!!! Remember here you can add any other extra ingredients you like including any type of cheese too.

Let that cook just for a minute then spread 1 teaspoon of the Thai chili sauce on the tortilla and put it on the eggs and vegetables facing sauce side down. Pressing down so the tortilla just slightly sticks to the eggs and vegetables.

Then very carefully preferably using a slotted spatula flip the eggs over so the tortilla side is facing down on the pan and the eggs on top with the vegetables still inside. Don’t worry if some of the vegetables come out, you can easily place them in. So then the tortilla side down needs to cook for another 2 minutes until  lightly golden brown. You can use your spatula to see the underside of the tortilla and check for the light golden brown color.

Then it’s time to take it off the heat and transfer onto a plate. It’s still very hot so wait for a minute or two before you start to roll it up. In the meantime you can start making another one. This recipe makes four rolls. But you can adjust the ingredients to how many you want to make.

When they are ready to handle you can start to roll them up, try to roll up tight and cut the rolls in half…. don’t worry if it’s not perfectly rolled up… they will still taste as great. Enjoy with your choice of dipping sauce. Ketchup and mayonnaise go well or just as is. Delicious…Mmm

Egg & Veggie Wraps

Recipe by Shema Course: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

12

minutes

Quick and Easy Wraps

Ingredients

• 4 medium flour tortillas

• 4 medium eggs

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika

• 1/2 teaspoon crushed red chili flakes

• 4-5 mushrooms sliced
  

• 1/2 cup small broccoli florets

• 1/2 cup green onion

• 1 tablespoon olive oil (per tortilla)
  

• 4 teaspoons of Thai chili sauce

Directions

• Crack the eggs in a bowl, add in salt, pepper, paprika and chili flakes, whisk using a fork
• Prepare the vegetables for the filling, wash and chop the vegetables
• Warm a pan up and add the olive oil, adding in 1/4 of the egg mixture, swirl around to cover the bottom of the pan
• Keeping the pan on a medium low flame add the fillings on top of the eggs (all the vegetables, any cooked meat or cheese), spreading them evenly in one single layer. Cook for a minute
• On a tortilla, using a spoon spread 1 teaspoon of Thai chili sauce (or any sauce of your choice) just like you would on pizza dough base
• Place the tortilla, sauce side down on top of the eggs and vegetables, slightly pressing down
• Using a slotted spatula carefully flip the eggs over so the tortilla side is on the pan with eggs on top and vegetables(fillings) in the middle
• Cook on medium flame for 2 minutes until the tortilla side turns to a light golden brown color. Use a spatula to check
• Transfer to a plate, it is still very hot, wait for a minute or two before you start to roll up tightly and cut in half
• Enjoy warm with any type of sauce to complement

Notes

• Best served right away