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Mexican Egg Wrap

Mexican Egg Wrap

Annabel Karmel's Lunch Boxes and Snacks

Mexican Egg Wrap


  1. A generous pat of butter
    2 level tsp chopped onion
    2 level tsp chopped red pepper
    1 large egg
    1 tbsp milk
    a few drops Tabasco to taste
    a little salt and white pepper
    1 tortilla


Melt the butter until foaming. Fry the onion and pepper for about 5 minutes or until soft. Beat the egg with the milk, Tabasco and seasoning and cook over a low heat, stirring gently until scrambled. Heat the tortilla.

Spoon the scrambled egg near one end of the tortilla and roll up. Cut in half diagonally

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