Let's Cook
Egg tortilla wrap
With salsa and smashed avo
25 mins plus resting
Not Too Tricky
serves 2
About the recipe
Have a go at making your own tortillas or save time by using shop-bought in this lovely little recipe. Load up your wraps with fresh salsa and smashed avocado for a quick and delicious lunchtime treat for kids and grown-ups alike.
Recipe From
Ingredients
85g wholemeal flour
olive oil
1 large ripe tomato (150g)
3 spring onions
1 small red pepper
½ a bunch of basil (15g)
red wine vinegar
½ a ripe avocado
4 medium free-range eggs
20g Cheddar cheese
Top Tip
Time-saver alert
Swap in shop-bought tortillas to speed this one right up!
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go.
Buddy's new show, Cooking Buddies, airs on CBBC and iPlayer in July 2024.
Method
Have a go at making your own tortillas or save time by using shop-bought in this lovely little recipe. Load up your wraps with fresh salsa and smashed avocado for a quick and delicious lunchtime treat for kids and grown-ups alike.
Tip the flour into a mixing bowl, add a pinch of sea salt, then make a well in the middle. Pour in 50ml of warm water and 1 tablespoon of olive oil, then use a fork to bring in the flour from the outside to form a dough – when the dough starts to come together, dust your hands with flour and pat it into a ball.
Knead on a flour-dusted surface for a few minutes, or until smooth and elastic. Leave to rest for 30 minutes.
Deseed the tomato and roughly chop three-quarters of it, trim and finely slice 2 spring onions and deseed and finely chop the pepper, then scrape into a bowl. Tear in the basil leaves, drizzle with 1 teaspoon each of olive oil and red wine vinegar, then toss together and season to taste.
Peel and destone the avocado (if needed), scoop into a bowl, then mash with a fork. Trim the remaining spring onion and finely dice with the leftover tomato, then stir into the avocado.
Split the dough in half, roll each piece into a ball, then use a rolling pin to roll each one out into a circle, roughly 24cm in diameter.
Put a 24cm non-stick frying pan on a medium heat and, one at a time, cook the tortillas for 1 minute on each side, then remove.
Beat the eggs in a jug with a pinch of salt and black pepper.
Drizzle 1 teaspoon of olive oil into the pan, then carefully wipe it round with a ball of kitchen paper. Pour in half the egg, tilt the pan to coat, place a cooked tortilla on top and cook for 1 minute, then flip.
Finely grate over half the cheese, leave for 30 seconds to 1 minute to melt, then slide carefully on to a plate.
Spread half the smashed avo on to the tortilla, scatter over half the tomato salsa, then roll up. Repeat with the rest of the ingredients.
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