Easy Egg Wraps Recipes

Steps:

• In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
• Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down.
• Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
• Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.

Steps:

• Beat eggs with a little bit of milk to thin it out, like you are going to make with scrambled eggs.
• Season with salt and pepper to taste Pour mixture into large heated skillet that has been sprayed with cooking spray and lay green onions or whatever else you'd like on top of cooking egg mixture WITHOUT STIRRING, let eggs cook for a little, NOT to the point where the eggs begin to look cook on top (If i had to guess it is about a minute or so) Take a large burrito size tortilla and place it directly on top of the cooking egg mixture Press down on all edges and middle so egg mixture still cooks and sticks to the tortilla.
• (Use a spatula to do this) After another minute or so, when you think the egg mixture is fully cooked and stuck onto the tortilla, take the spatula and slowly lift up around the edges and flip the tortilla over on the skillet.
• Let cook for another 15-30 seconds, depending on if you like it crispy or soft.
• Take off tortilla and add whatever stuffing you want, and either roll it up or make a burrito.

Steps:

• Cook the tater tot rounds according to the package instructions. Set aside.
• Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.
• Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.
• To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.
• Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.

Steps:

• Combine ingredients to make a dough.
• Cover and let rest for 10 minutes.
• Knead until smooth and elastic.
• Divide into 16 pieces.
• Roll into 6 inch squares.
• (Dough should be very thin).
• Stack rolled squares separately with wax paper between each one.
• Keep covered so they will not dry out while making the entire recipe of wrappers.
• Fill by making a line of your favorite filling about 1/2 from top and side edges.
• Fold in each side over filling.
• Brush on a small amount of saved egg along remaining side edges and the bottom edge.
• Roll from the top to the bottom and press lightly so it will seal.
• Fry at 350 degrees until golden brown.

Steps:

• In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.

Steps:

• Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
• Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.

Steps:

• In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer. , Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up.