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Mexicansk tortilla æggewarp - Opskrift på mexicansk tortilla
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Mexican tortilla egg wrap with chicken and vegetables

Recipe for a crisp tortilla folded around a creamy omelette with Mexican-spiced chicken.
Course Breakfast, Lunch, Main course
Cuisine Mexican
Nøgleord Egg wrap, Tortilla wrap, Tortillas
Total Time 20 minutes
Servings 2 people
Calories 664kcal

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

Instructions

  • 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

Calories: 664kcal | Carbohydrates: 44g | Protein: 44g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 415mg | Sodium: 943mg | Potassium: 702mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1714IU | Vitamin C: 34mg | Calcium: 545mg | Iron: 6mg