Egg wraps

Name: Egg wraps
Total time: 1200 s
Yield: 2 big wraps
Cuisine: American
Ingredients: 3 eggs; Handful corriander; Grated ginger; 65 g spinach; 1/4 Green pepper; Meat of your choice; 1/2 tsp chilli powder; 1 tsp cumin; to taste Black pepper; Dash soy sauce; Gochujang (Korean chilli paste)

Jinj @cook_8053965

Beijing, China

Based this on a Chinese pancake wrap called jianbing, it gave me some good ideas, you can use whatever you want in this, so this recipe is just what I used at the time of posting this recipe. Enjoy! Also, I used a rather large frying pan to make this so you can use a smaller pan to make more smaller ones or just make 2 biggons!

Saved

Ingredients

20 minutes

2 big wraps

3eggs
Handfulcorriander
Grated ginger
65 gspinach
1/4Green pepper
Meat of your choice
1/2 tspchilli powder
1 tspcumin
to tasteBlack pepper
Dashsoy sauce
Gochujang (Korean chilli paste)

Saved

Steps

20 minutes

1

Wash spinach, pepper and corriander.
2

Chop corriander (stalk included).
3

Beat the eggs into a bowl and mix in the corriander and grate the ginger into it (I use frozen ginger because its easier to grate and seems to melt nicely into anything).
4

Slice the pepper into long strips and then cut strips in half.
5

Mix the spices and a dash of soy sauce into the meat.
6

Cook pepper and meat together until the meat is cooked.
7

Add the spinach and leave on a low heat to wilt the leaves and also keep the mixture warm.
8

Heat a flat pan and add a knob of butter to stop the egg sticking.
9

Either use a ladle to pour the egg into the pan or just tip it out of the bowl.
10

Cook through (without flipping) then remove from heat and put it onto a plate.
11

Using the back of a spoon spread the gochujang (chilli paste) onto the pancake.
12

Put the filling into the pancake on one side (left or right).
13

Fold the top and bottom parts inwards.
14

Roll the filling up inside the pancake and then go and chow down!
15

Just so you know, this is the chilli paste I use.