Egg tortilla wrap

With salsa and smashed avo

Egg tortilla wrap

Egg tortilla wrap

Serves Serves 2
Time Cooks In25 minutes plus resting
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 468 23%
  • Fat 29g 41%
  • Saturates 7.6g 38%
  • Sugars 5.8g 6%
  • Salt 1.1g 18%
  • Protein 22.1g 44%
  • Carbs 32.9g 13%
  • Fibre 6.6g -
Of an adult's reference intake
Recipe From

Let's Cook

By Buddy Oliver
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Ingredients

  • 85 g 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
  • 20 g Cheddar cheese
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Recipe From

Let's Cook

By Buddy Oliver
Tap For Ingredients

Method

  1. 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.
  2. Knead on a flour-dusted surface for a few minutes, or until smooth and elastic. Leave to rest for 30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Beat the eggs in a jug with a pinch of salt and black pepper.
  8. 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.
  9. Finely grate over half the cheese, leave for 30 seconds to 1 minute to melt, then slide carefully on to a plate.
  10. 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.

Tips

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.

Recipe From

Let's Cook

By Buddy Oliver