Monday, September 23, 2013

Prawns and Veggie Tortilla Wrap

Tortilla wrap is my favorite bento lunch. This version of tortilla wrap takes longer time to prepare compared to the Chickenand Veggie Tortilla Wrap that I shared earlier. I get what I gave. I spend more time in the cooking and preparation, and I got the better taste tortilla wraps.

Prawns and Veggie Tortilla Wrap 
Yields for 2 to 3


3 tortillas
3 eggs
1/2 tomato, sliced
1/2 Japanese cucumber, sliced
1 stalk of spring onion, chopped
1 small onion, diced thinly, soak in cold water and drained
prawns, shelled, steamed and sliced into 2
Cooking oil

1. Crack an egg in a bowl. Add a tbsp of chopped spring onion. Beaten it with a fork.
2. Heat up a pan or wok with some cooking oil. Pan fry the egg. When it is almost cooked at the bottom side, top it with a Tortilla. Leave for a few seconds and flip to fry the other side. You’ll get the egg and tortilla stick together. Dish out.
3. Repeat step 1 and 2 to prepare the other 2 sheets of “egg-tortilla”.
4. Allocate a sheet of “egg-tortilla” on a chop board with egg facing up. Spread a layer of Mayonnaise on the egg surface. Top up all the ingredients – tomato and cucumber slices, prawns, onions at the bottom area of the tortilla sheet. Roll it up tightly and cut into two.
5. Repeat step 4 to get the rest of tortilla wraps done.


ann low said...

Yummy! This is my favourite :)

tigerfish said...

Very nice to-go meal and love the "egg-tortilla"!

Priya Suresh said...

Inviting food,wish i live near you.

New Kid on the Blog said...

Good to see you blog... how I wish I can steal some time to blog too... I know I am neglecting this... but really been busy at work. sigh! :(

Anonymous said...

Hope to see more of your receipe coming up every month....

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