Egg Tortilla Roll With Coriander Mint Mayo
A street food specialty served on the roadsides of Karachi. Served rolled, toasted and warm as a hand-held sandwich, perfect for on-the-go.

- Serves:
- 2
- Prep Time:
- 10 min
- Cook Time:
- 10 min
Ingredients
Nutrition Facts
- Calories
- 720
- Fat
- 51 g
- Saturated Fat
- 12 g
- Trans Fat
- 0.4 g
- Sodium
- 1116 mg
- Sugars
- 3 g
- Protein
- 20 g
- Fibre
- 5 g
- Carbohydrate
- 44 g
- 4 medium tortillas
- 4 eggs
- 2 tsp (10 mL) curry powder
- 1 tsp (5 mL) smoked paprika
- 4 tsp (20 mL) butter, divided
- 1 medium onion, finely sliced
- 1 green chilies (optional)
- salt, to taste
Coriander Mint Mayo
- 1/3 cup (75 mL) mayonnaise
- 1/2 cup (125 mL) cilantro leaves, finely chopped
- 1/4 cup (60 mL) fresh mint leaves, finely chopped
Instructions
-
Mix together ingredients for Coriander Mint Mayo. Set aside.
-
In a non-stick skillet, warm tortilla on medium heat. Keep warm.
-
In a small bowl, whisk eggs with curry powder and smoked paprika.
-
In a medium non-stick skillet, melt 1 tsp (5 mL) butter on medium-high heat. Pour in egg mixture and reduce heat to medium-low. Just as the eggs begin to set, gently stir to form soft clouds. Add salt as desired.
-
Spread Coriander Mint Mayo on tortilla and place scrambled egg on top with sliced onions and green chilies. Repeat with remaining scrambled eggs, Coriander Mint Mayo and tortillas. Serve rolled.