Recipes
Egg Tortilla Roll With Coriander Mint Mayo
This Karachi-inspired street food wraps a spiced egg filling in warm tortillas. Fresh coriander and mint mixed into mayo gives each bite a cooling contrast. Whip this up in no time and enjoy it warm and toasted.
Serves
2
Prep Time
10 min
Cook Time
10 min
Print RecipeIngredients
Ingredients
- 4 medium tortillas
- 4 eggs
- 2 tsp (10 mL) curry powder
- 1 tsp (5 mL) smoked paprika
- 4 tsp (20 mL) butter, divided
- 1 medium onion, finely sliced
- 1 green chilies (optional)
- salt, to taste
Coriander Mint Mayo
- ⅓ cup (75 mL) mayonnaise
- ½ cup (125 mL) cilantro leaves, finely chopped
- ¼ cup (60 mL) fresh mint leaves, finely chopped
Instructions
- Step 1
Mix together ingredients for Coriander Mint Mayo. Set aside.
- Step 2
In a non-stick skillet, warm tortilla on medium heat. Keep warm.
- Step 3
In a small bowl, whisk eggs with curry powder and smoked paprika.
- Step 4
In a medium non-stick skillet, melt 1 tsp (5 mL) butter on medium-high heat. Pour in egg mixture and reduce heat to medium-low. Just as the eggs begin to set, gently stir to form soft clouds. Add salt as desired.
- Step 5
Spread Coriander Mint Mayo on tortilla and place scrambled egg on top with sliced onions and green chilies. Repeat with remaining scrambled eggs, Coriander Mint Mayo and tortillas. Serve rolled.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 720 |
| Fat | 51 g |
| Saturated Fat | 12 g |
| Trans Fat | 0 g |
| Carbohydrate | 44 g |
| Fibre | 5 g |
| Sugars | 3 g |
| Protein | 20 g |
| Sodium | 1116 mg |
