Egg and Sweetcorn Wrap recipe | How to make Egg wrap2014-01-06
- Servings : 2
- Prep Time : 5m
- Cook Time : 0m
- Ready In : 5m
Wraps and sandwiches are probably the best invention in the world. I am always looking for excuses to throw new things into a wrap.
I like putting a bit of boiled egg now and again into sandwiches and wraps, because that little bit of protein goes a long way.
- Boiled egg-1
- Sweet corn, blanched or from tin- 4 tbsp
- Lettuce leaves, torn- 3
- Mayonnaise/ Ranch dressing- to taste
- Yellow/ Red Pepper, sliced- 4 tsp
- Salt- to taste
- Pepper- to taste
- English mustard sauce- to taste
Boil, cool and chop the egg into small bits.
Blanch the sweetcorn, or use straight from tin.
In a bowl, mix together the boiled egg, sweetcorn and mayonnaise/ Ranch dressing
Mix well. If adding mayo, you might need to add some English mustard, salt & pepper to enhance the taste.
Warm the wraps on a tawa/ skillet for 10 seconds on each side. I like to brish both sides with oil/ ghee very slightly or just spray some non-stick oil on the tawa, just to make the wrap a bit more flexible and soft.
Fill up the wrap. For detailed step by step instructions on how to roll a wrap, please refer to this recipe.
Serve with chips/ crisps and juice of your choice!