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+ servings

Fresh and Spicy Egg Wrap with Tangy Sriracha dressing

Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 serving
Calories 205kcal


  • 12 egg
  • 6 tsp garam masala
  • 6 flour torillas
  • 1 pepper green , sliced thin lengthwise
  • 2 jalapeno pepper seeded and sliced thin lengthwise
  • 1/2 red onion sliced into long thin slices
  • 1/2 cup cilantro fresh, coarsely chopped
  • 1 cup greek yogurt plain
  • 2 tbsps olive oil plus more for frying
  • 1 tbsp sriracha (or more, adjust as wanted)
  • salt and pepper


  • Heat some olive oil on medium high in a 9u2033 skillet
  • In a medium size bowl whisk together yogurt, sriracha and 2 tbsp olive oil. Set aside
  • Toss together vegetables and cilantro in a large mixing bowl
  • For each wrap beat together 2 eggs, 1 tsp garam masala, salt and pepper
  • Pour eggs into skillet and allow to spread evenly. Tilt pan as necessary.
  • Once the eggs have almost set, lightly press a tortilla on top of them. Cover and let cook about 30 seconds.
  • Flip the wrap, and cook another 30 seconds.
  • Remove wrap from pan, keeping it tortilla side down. Add vegetables down the middle and top with sriracha yogurt dressing.


The prep time only factors for the first one if you're eating these through the week


Calories: 205kcal | Carbohydrates: 5g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 329mg | Sodium: 195mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 2mg