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Rated 5.0 on Google*

Spicy Egg Wraps

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. 

Cooking surfaces

Cast Iron Grid
Cast Iron Grid

BBQ Temperature

200°C

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

  1. Set up your Big Green Egg for a direct cook at 200°C.
  2. Preheat a nonstick frying pan, the same size as your tortillas.
  3. Prep your tortilla, covering it with sauce made by mixing the spicy bean paste, ketchup and lime juice.
  4. Add some oil to your pan, and allow to preheat.
  5. Add the beaten eggs to the pan.
  6. Immediately add the mushrooms, spring onions, and coriander.
  7. Top with your tortilla.
  8. Cook for 45 seconds and then flip.
  9. Cook for a further 45 seconds before removing to a plate.
  10. Sprinkle over some more coriander.
  11. Roll tightly and then cut in two.
  12. Drizzle with Sriracha and sprinkle with a little more coriander to serve.
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