Egg Wrap
A savory turkey pudding wrap packed with chorizo, eggs, and garlic seasoning, cooked to golden perfection in a frying pan. This quick and flavorful recipe combines rich, smoky flavors with a crispy wrap, making it an ideal high-protein breakfast or lunch option. Serve with Southern sauce, garlic mayo, or tikka sauce for an extra burst of flavor.
Equipment
- 1 Frying Pan
- 1 Spatula (Plastic knife would work as well)
- 1 Fork
- 1 Mixing bowl or glass
- 1 Plate
Ingredients
- 2 Large Eggs
- 30 g Turkey Pudding (typically made with turkey, bacon, oatmeal, and seasoning of choice – blended)
- 1 Large Wrap
- 5 g Chorizo
- pinch Salt
- pinch Black Pepper
- pinch Garlic Seasoning
- 1 tsp Olive Oil
Instructions
- In a large frying pan (I use a 27cm but basically the size of the wrap), add the teaspoon of olive oil and heat on medium high heat for a few minutes until the oil is running and glossy.
- While the oil is heating up, crack the two eggs into a bowl or glass and beat with a fork.
- Add the salt and pepper to the eggs. The salt should make the eggs creamier if left for a few moments.
- Add the chopped chorizo and move it about the pan with a silicon spatula until all of the olive oil is colored.
- Crumble the turkey pudding into the pan and fry for about 3-4mins. It should also take on the chorizo color.
- Add the egg to the pan once the pudding is starting to jump. Swirl the egg around to make sure it coats all areas and any crevasses.
- Place the wrap on top of the egg, pressing down on it with your hand or spatula. This will displace any liquid egg to the sides to cook faster.
- With the spatula, rotate it around the sides of the wrap to free it from the pan. When the entire wrap is able to move on the pan, the egg side is cooked completely.
- Get a second plate, and flip the wrap onto it, then place it back (wrap side down), into the pan.
- Add the garlic seasoning (essentially garlic powder, onion powder, salt), lightly over the wrap.
- Move the wrap around the pan so the slightly raised areas catch for about 20 seconds, causing the wrap to be golden and crispy. You can use the spatula to check the underside to see.
- Slide the wrap from the pan on to a plate and add any additional sauce – I would often use either a Southern sauce, garlic and onion mayo or a tikka sauce.
- Fold the wrap in half and cut down the middle to form two wedges.
- Enjoy!