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

Ingredients:
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
Mayonnaise

Cooking oil

Steps:
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.