Egg and Sweetcorn Wrap recipe | How to make Egg wrap

  • 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
  • Wraps-2



Step 1

Boil, cool and chop the egg into small bits.

Step 2

Blanch the sweetcorn, or use straight from tin.

Step 3

In a bowl, mix together the boiled egg, sweetcorn and mayonnaise/ Ranch dressing

Step 4

Mix well. If adding mayo, you might need to add some English mustard, salt & pepper to enhance the taste.

Step 5

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.

Step 6

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!

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