Prep Time:
25 minutes
Cooking Time:
6 minutes
Servings:
2
These hearty breakfast wraps get an aromatic flavour boost from the tikka masala spice and lots of fresh cilantro.
Tikka masala egg wraps
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Ingredients
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Tikka Masala Spice Mix:
1 tbsp each ground coriander and paprika
1 ½ tsp ground cumin
½ tsp each chili powder, ground ginger and turmeric
¼ tsp each ground nutmeg, cardamom, cinnamon and pepper
1 tbsp butter
1 tbsp tikka masala spice mix
½ small onion, diced
1 large plum tomato, diced
1 clove garlic, minced
½ cup cilantro leaves
4 eggs, whisked
½ cup shredded mozzarella cheese
2 large flour tortillas
mango chutney to serve (optional)
cilantro to garnish
Directions
Tikka Masala Spice Mix: In a small bowl, whisk together coriander, paprika, cumin, chili powder, ginger, turmeric, nutmeg, cardamom, cinnamon and pepper.
In a large nonstick skillet, melt half of the butter over medium heat, stir in ½ of spice mix and cook for 30 seconds. Increase heat to high and add half each of the onion, tomato and garlic; cook stirring frequently for 1 minute. Stir in half of the cilantro. Reduce heat to medium-low, pour in half the eggs and sprinkle with half the mozzarella. Cook, without stirring, for 1-2 minutes, until egg is about two-thirds set.
Place a tortilla on top of egg and let cook for 1 minute or until egg adheres to tortilla. Flip to cook tortilla side for 30 seconds. Slide out onto a cutting board and roll up carefully while still hot. Repeat steps to make second wrap.
Cut wraps into 3 pieces each and garnish with cilantro. Serve with mango chutney.
*This tikka spice blend will make about ¼ cup (60 ml). Store extra spice in an airtight container for quick use.
Tip: Make-ahead wraps can be reheated in the microwave for 1-1 ½ minutes or until warmed through.
Tip: Save on prep time by purchasing pre-mixed tikka masala spice, widely available in grocery stores.
Brought to you by: Egg Farmers of Ontario
