A creamy omelette with Mexican-spiced chicken, vegetables and cheddar, wrapped in a crisp tortilla – easy and seriously good. This tortilla egg wrap takes hardly any time to make, it is full of flavour and makes a perfect meal for a hungry morning, lunch or evening. I always spread my tortilla with Chu Chum Original chilli sauce before folding it around the omelette – but that is a matter of taste, so do whatever you like best.
The recipe serves two, and I recommend cooking them in 2 pans so they are ready at the same time. Alternatively you can make one at a time – the first tortilla will stay warm and crisp until the second is ready.
Mexican tortilla egg wrap with chicken and vegetables
Recipe for a crisp tortilla folded around a creamy omelette with Mexican-spiced chicken.
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Ingredients
- 2 large flour tortillas
- 4 eggs
- 2 tbsp milk
- 100 g cooked chicken
- 1/2 bell pepper (capsicum), cut into small dice
- 1 spring onion, finely sliced
- 60 g black beans
- 100 g grated cheddar
- 1 tsp homemade Mexican spice mix – or taco seasoning
- Salt and pepper
- Oil
- Chilli sauce, optional – I use Chu Chum Original
- 1 avocado, diced
- 1 tomato, diced
- Crème fraîche, parsley, a few black beans and chilli flakes, to serve
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Method
- Whisk the eggs and milk together and season with salt and pepper.
- Heat a little oil in two frying pans and divide the bell pepper, chicken and spring onion equally between the pans. Fry for a couple of minutes, season with the Mexican spice mix, salt and pepper, and turn the heat down low.
- Spread the filling evenly across each pan and pour the egg mixture over, half in each pan.
- Let the egg mixture set for a moment, then gently push the edges in towards the centre so the omelette is evenly round and slightly smaller than the tortilla.
- Scatter the beans and grated cheddar over the top of the eggs.
- If you want chilli in your tortilla egg wrap, spread one side of each tortilla with chilli sauce before laying the tortillas on top of the eggs, chilli side down.
- Let the tortilla and egg fuse together for a moment before flipping them over and continuing to fry on the tortilla side until it is crisp – turn the heat up a little if needed. If the pan looks dry, brush the tortilla with a little oil before flipping.
- Fold one side in towards the centre, then the other, so they overlap.
- Lift your crisp tortillas onto a chopping board, turn them seam side down and cut them in half before serving.Top with ice-cold crème fraîche, parsley, tomato, avocado and chilli flakes.
Nutrition
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