Spicy Egg Wraps
We took a little inspiration from @nadiyajhussain for these spicy egg tortilla rolls. They’re lightning-fast to make and can be as spicy or as chilled as you want. A great brunch recipe.
We love these with a drizzle of Extra-Garlic Sriracha, a sauce we have found a little tricky to buy sometimes.Â
Cooking surfaces
BBQ Temperature
Ingredients
For the spicy sauce
- 1.5 tbsp spicy soya bean paste (from an Asian supermarket)
- 2 tbsp tomato ketchup
- Juice 1/2 lime
For each wrap
- 1 tortilla.
- Spicy sauce (from above).
- 3 eggs beaten.
- 1/2 spring onion, chopped.
- 1 chestnut mushroom, cut into slices.
- Fresh coriander leaves, chopped roughly.
- Sriracha, we love the extra garlic one, but any of them is good.
Method
- Set up your Big Green Egg for a direct cook at 200°C.
- Preheat a nonstick frying pan, the same size as your tortillas.
- Prep your tortilla, covering it with sauce made by mixing the spicy bean paste, ketchup and lime juice.
- Add some oil to your pan, and allow to preheat.
- Add the beaten eggs to the pan.
- Immediately add the mushrooms, spring onions, and coriander.
- Top with your tortilla.
- Cook for 45 seconds and then flip.
- Cook for a further 45 seconds before removing to a plate.
- Sprinkle over some more coriander.
- Roll tightly and then cut in two.
- Drizzle with Sriracha and sprinkle with a little more coriander to serve.
