Egg and avocado tortilla wraps
Ingredients
- 4 large British Lion eggs
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4 tomatoes, diced
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1 small red onion, chopped
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45ml/3tbsp chopped fresh coriander
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salt and freshly ground black pepper
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1 avocado
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juice of half a lime
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4 large flour tortillas
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4 tbsp soured cream
Preparation time: 10 mins, cooking time: 7 mins, serves: 4.
A refreshing change from sandwiches, the tortilla wrap will ensure a tasty lunch.
Method
- Place the eggs in a small pan of cold water. Bring slowly to the boil, then cook for 7 mins. Drain, rinse in cold water, tap the shell all over and remove. Slice the eggs.
- Mix the tomatoes, onion and coriander together with seasoning. Peel, stone and slice the avocado then toss the slices in the lime juice.
- Lay the flour tortillas out on the work surface, spread a spoonful of soured cream over each, then divide the tomato mixture, eggs and avocado evenly between the tortillas.
- To roll up the tortillas, fold over two of the edges, then start at a non-folded edge and roll up the tortillas enclosing the filling. Place seam side down. Eat straight away or wrap for up to 3 hours before serving.