Egg-Mayo Wrap

Egg-Mayo Wrap

Fluffy golden-brown omelet covered in a layer of mayonnaise within a homemade wrap makes this dish a sinful pleasure! Perfect when you’re confused what to have for lunch or a late breakfast, this classic egg-mayo wrap proves to be filling, easy to make and delicious.

Ingredients

  • Wheat Flour or Maida (bleached wheat flour)                  1 cup

Or

  Whole Wheat Tortillas                                                    1 – 2

  • Eggs                                                                               2
  • Onion, finely chopped                                                    1 small
  • Green Chilly, finely chopped                                           1 medium
  • Salt                                                                                To taste
  • Mayonnaise                                                                   2 heaping teaspoons
  • Water (for kneading dough)                                           As required
  • Cooking Oil                                                                    2 – 3 teaspoons

Procedure

Note: Skip steps 1 – 5 if using whole wheat ready-made tortillas.

  1. With clean hands knead the wheat flour or Maida into soft dough. Keep aside.

Tip: Though authentic wraps use Maida, I avoid using it. Wheat flour is a much healthier option.

  1. Place a non-stick flat pan (tava) over medium heat.
  2. Dust your kitchen counter with dry flour and using a rolling pin roll out the dough into a flat round shape of the size you want your wrap to be.

Note: The rolled out dough shouldn’t be too thin or too thick. Just the right thickness will ensure that it stays soft and also easy to chew. Refer recipe image for ideal wrap thickness.

  1. When the flat pan (tava) heats up, lift the wrap dough from the counter and place it on the pan carefully such that no air is left within it and the pan.
  2. Flipping it after few seconds, cook the wrap from both sides till you see small brown spots appear. Repeat the process for the remaining dough.
  3. In a medium mixing bowl place the chopped onion and green chili and break the two eggs in it.
  4. Add salt and beat the mixture for an omelet.
  5. Place a non-stick flat frying pan over medium heat and drizzle some oil on it.
  6. When the pan heats up, pour half of the omelet mixture on the pan and spread it out by tilting the pan to all sides or use a spatula.
  7. Let the omelet cook to a nice golden brown color and then carefully flip it over. Cook from the other side too.
  8. Now spread out a generous teaspoon of mayonnaise on the surface of each of the wraps.
  9. As soon as the omelet is cooked on both sides, lift it off the pan using a spatula and place it over the wrap surface covered in mayonnaise.
  10. Repeat this for the remaining egg mixture and mayonnaise.
  11. Roll the wraps and cover them with tissue papers. Serve immediately!

Preparation Time: 30 – 40 minutes

Serves: 1 – 2

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