Tikka masala egg wraps

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Photo: wefacecook.com

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.

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  • main ingredients:
  • egg Pageturner Cookbook
  • tortilla Pageturner Cookbook
  • tomato Pageturner Cookbook
  • onion Pageturner Cookbook
  • type of dish:
  • breakfast Pageturner Cookbook
  • Country cuisine:
  • Canada Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    Ingredients

    • 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

    Country cuisine Ecookbook(s) with recipe Tikka masala egg wraps:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy