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Lunch Box

Egg Wrap

  • Recipe makes: 1 wrap/ roll
  • Recommended serving size: 1 wrap/ roll
All that you need to prepare this recipe
  • 1 egg, beaten properly
  • 3 tbsp, finely sliced onion
  • 1/4th cup, refined wheat flour
  • Oil as required
  • Salt to taste
How to prepare?
  • In a large nonstick skillet or pan, sauté onions in oil until tender.
  • Meanwhile, in a bowl, whisk the egg and salt.
  • Reduce heat to medium; add egg mixture to the pan.
  • Cook and stir until eggs are completely set, like we do to make scrambled eggs.
  • Keep the eggs aside and knead the dough to make a tortilla wrap.
  • Heat a tawa and put the roti/tortilla on it to get light brown color from the both the sides. Use oil whenever required so that it’s cooked properly.
  • Spoon 2/3 cup mixture down the center of each tortilla or roti and roll it up.
  • Cut it into two parts and serve hot with green chutney.
Nutritional benefits from the recipe
  2-3 Year olds 4-5 Year olds
Energy 19.33 kcal 15.18 kcal
Protein 57.49% (RDA)* 47.76% (RDA)*
Calcium 5.73% (RDA)* 5.73% (RDA)*
Iron 15.77% (RDA)* 10.91% (RDA)*

*Recommended dietary allowance

  • You can also add cheese spread or grated cheese to the wrap.
  • If your kid likes chilies, then spice it up with some ½ tsp schezwan sauce to cheese spread and make a dressing of it. Slightly spread it on the tortilla or roti and put the egg on to it.
  • Instead of refined flour you can also use whole wheat flour or oatmeal flour to make the wrap base.
  • You can also add vegetables like bell peppers, tomatoes, carrots and peas.
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