Food

Mexican Egg Wraps

Eggs make a great protein based filling for lunch or dinner time wraps.
Joe Filshie
4
5M
5M
10M

Ingredients

Method

1.

Heat 2 teaspoons oil in non-stick frying pan over medium heat. Add chorizo, onion and capsicum and cook, stirring often, for 5-6 min. Remove mixture and set aside.

2.

Lightly whisk the eggs and cream together then add to frying pan, folding the mixture with a spatula for 2-3 min or until just set.

3.

Arrange tortillas onto serving plates or a board. Divide cooked egg mixture evenly between wraps then top evenly with cheese, spinach, chorizo mixture and salsa. Roll up and serve immediately.

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