Mexican Breakfast Egg Wrap

Looking for some new breakfast inspiration? Then look no further as these Mexican style egg wraps are sure to become a new staple for breakfast time. They're heavily inspired by the guacamole we tried in Mexico, which usually included mango and tomato. So these are sort of 'unmashed' guacamole wraps and we just love them!

These wraps are a healthy, nutritious, gluten-free and grain-free recipe, so without further ado, let's get on with the recipe!

Happy Cooking!

The Chai Home 😋

INGREDIENTS

Makes 1 serving

• 3x eggs

• 1/2 advacado

• 1/4 mango

• 1x tomato

• 1/2 tsp chilli flakes

• salt n pepper for seasoning

• 1/2 lime

METHOD

Start by preparing your filling.

Cut the mango into small cubes and remove the skin. Sprinkle the chilli flakes over the mango and put to one side.

Slice the tomato into quarters. Remove the seeds and dice into small cubes - put to one side.

Remove the skin from the advacado and dice into small cubes - put to one side.

Crack your eggs into a small bowl and whisk un til fully combined.

Grab a medium sized nonstick frying pan and put onto a high heat. Add the whisked egg and swirl it around the pan until it has covered the pans base. You'll need to swirl the mixture around the pan to the edges and scrap down the edges with a spatula.

Cook for approx 90 seconds and then flip and cook for a further 90 seconds on the other side.

Once cooked transfer to your serving plate and add your filling to the centre line of the egg wrap.

Season to your liking with some salt n pepper and a squeeze of fresh lime juice.

Bring the edges of the wrap in and fold over your filling.

Eat with your hands or you may want to use a knife and fork as it can get a little messy -ENJOY!