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Egg Wrap Recipe
Egg wrap recipe is a wholesome breakfast recipe. Its gaining popularity even in India wherein international fast food chains have brought the concept of wrap to our country.
Wraps are healthier option than other fast food options available. My egg wrap recipe is prepared to ensure a balance of essential nutrients while enhancing the taste in every bite you take.
Wrap fact
Mexicans, Greeks and Turks have been eating wraps since before the 1900s. Mexicans refer to them as burritos, and they come in different ingredient varieties, such as corn, flour and wheat.
Basic Information
Prep Time: 45 min
Cooking Time: 10 min
Total Time: 55 min
Spice Meter: Medium
Serves: 4 persons
Ingredients for egg wrap:
Tortilla– 4 no’s
Hard boiled eggs (cut in small pieces) – 4 no’s
Green Bell pepper (capsicum) – 50 gm
Tomato (deseeded) – 50 gm
Green Chilies (deseeded & deveined) – 3 no’s
Garlic Cloves – 6 no’s
Olive Oil Sandwich Spread – 70 gm
Cheese (grated) – 50 gm
Coriander (cilantro) leaves for Garnishing
Olive Oil – 2 tsp
Fresh Crushed black pepper to taste
Salt to taste
For Tortilla
All-purpose flour (Maida) – 150 gm
Milk – 50 ml
Baking Powder – 1 ½ teaspoon
Salt – ½ teaspoon
Olive Oil – 25 ml
Preparation of tortilla wraps:
Take 150 gm all-purpose flour (Maida), pinch of salt, baking powder, milk, olive oil and mix them well. Add warm water and prepare soft dough. Keep it aside for rest for 15 min.
Divide the dough into 4 equal balls. Make a round flat chapatti/tortilla and place it on flat hot pan till golden brown.
Preparation of Egg wrap
Heat olive oil in pan, add bell peppers, garlic and green chili slices. Toss them on high flame for 2 min.
Add the fried peppers and garlic in bowl with chopped eggs, olive oil sandwich mayo and cheese. Mix them well
Place the tortilla on wooden slab. Spread the filling evenly, add freshly ground pepper, garnish with cilantro leaves and roll up.
Grill it for 3 minutes and serve them with balsamic vinaigrette dip!
Egg Wrap
Ingredients
- Tortilla– 4 no’s
- Hard boiled eggs (cut in small pieces) – 4 no’s
- Green Bell pepper (capsicum) – 50 gm
- Tomato (deseeded) – 50 gm
- Green Chilies (deseeded & deveined) – 3 no’s
- Garlic Cloves – 6 no’s
- Olive Oil Sandwich Spread – 70 gm
- Cheese (grated) – 50 gm
- Coriander (cilantro) leaves for Garnishing
- Fresh Crushed black pepper to taste
- Salt to taste
- For Tortilla
- All-purpose flour (Maida) – 150 gm
- Milk – 50 ml
- Baking Powder – 1 ½ teaspoon
- Salt – ½ teaspoon
- Olive Oil – 25 ml
Instructions
- Preparation of tortilla wraps:
- Take 150 gm all-purpose flour (Maida), pinch of salt, baking powder, milk, olive oil and mix them well. Add warm water and prepare soft dough.
- Keep it aside for rest for 15 min.
- Divide the dough into 4 equal balls. Make a round flat chapatti/tortilla and place it on flat hot pan till golden brown.
- Preparation of Egg wrap
- Heat olive oil in pan, add bell peppers, garlic and green chili slices. Toss them on high flame for 2 min.
- Add the fried peppers and garlic in bowl with chopped eggs, olive oil sandwich mayo and cheese. Mix them well.
- Place the tortilla on wooden slab. Spread the filling evenly, add freshly ground pepper, garnish with cilantro leaves and roll up.
- Grill it for 3 minutes and serve them with balsamic vinaigrette dip!
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