Egg wraps are famous for their balanced nutrients and simplicity of preparation. Whole wheat or all-purpose flour flatbread provides energy-boosting fibre and carbs, while eggs provide protein. As a weekly meal prep or family supper, these egg wraps will become a kitchen staple.
They are perfect for kids and adults since you may add veggies, cheese, or meats. This recipe is ideal for busy people who want a healthy, easy supper and a handmade alternative to readymade wraps. You'll love these egg wraps whether you're meal-prepping for the week or making a batch for the family.
Ingredients
For the Flatbread (Wrap):
- 1 cup all-purpose flour (or whole wheat flour)
- 1/2 teaspoon salt
- 1 tablespoon oil or melted butter
- 1/2 cup water (adjust as needed)
For the Egg Mixture:
- 4 large eggs
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chili, finely chopped
- 1 tablespoon cilantro, chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
For Cooking and Garnishing:
- 2 tablespoons oil or ghee
- 1 tablespoon butter (optional)
- Chopped cilantro or parsley
Instructions
1: create dough
Combine flour and salt in a large bowl. Slowly adding oil and water makes the dough soft and flexible. Knead 5-7 minutes till smooth. Let the dough rest 15-20 minutes beneath a damp towel.
2. Whisk eggs
Smooth eggs in a bowl. Add chopped onions, tomatoes, green chilli, turmeric, red chilli, garam masala, salt, and cilantro. Be cautious to combine materials evenly.
3. Flatbread Rollout
Roll smooth balls from equal parts of rested dough. Roll each dough ball into an 8-inch circle on a lightly floured surface.
4. Make Flatbread
Heat a non-stick skillet or tawa on medium. Cook rolled flatbread for 30–40 seconds on one side until bubbles form. Turn and cook softly golden. Save flatbread.
5. Cook Egg Filling
Preheat a tablespoon of oil or ghee in the skillet. Pour egg mixture into pan and spread evenly to form a thin omelette. Cook until edges lift, 2-3 minutes.
6. Put flatbread on egg.
When the egg mixture is evenly spread in the skillet but still runny, carefully add the half cooked flatbread. A spatula should slightly press flatbread to egg as it cooks.
7. Flip and finish cooking
Flip the wrap over with a broad spatula to place the flatbread side on the griddle. Cook the egg for 1-2 minutes and crisp the flatbread with a spatula.
8: Remove again
The egg wrap should be gently removed from the skillet and placed on a plate after cooking both sides. Reuse egg mixture and dough.
9. Serve Hot.
For freshness, chop cilantro or parsley. Serve this wrap with mint chutney, ketchup, or sour yoghurt for a healthy lunch.
Conclusion:
Egg wraps combine nutritious and delicious with their soft, handmade flatbread and protein-rich egg filling. Whether you want a simple egg wrap or experimenting with veggies, cheese, or meats, this recipe adjusts easily. Try this egg wrap recipe made with Eggoz today to see how a simple dish can be so flavourful and nutritious.