These hearty breakfast wraps get an aromatic flavour boost from the tikka masala spice and lots of fresh cilantro. 


Tikka Masala Spice Mix: In a small bowl, whisk together coriander, paprika, cumin, chili powder, ginger, turmeric, nutmeg, cardamom, cinnamon and pepper.

In a large nonstick skillet, melt half of the butter over medium heat, stir in ½ of spice mix and cook for 30 seconds. Increase heat to high and add half each of the onion, tomato and garlic; cook stirring frequently for 1 minute. Stir in half of the cilantro. Reduce heat to medium-low, pour in half the eggs and sprinkle with half the mozzarella. Cook, without stirring, for 1-2 minutes, until egg is about two-thirds set.

Place a tortilla on top of egg and let cook for 1 minute or until egg adheres to tortilla. Flip to cook tortilla side for 30 seconds. Slide out onto a cutting board and roll up carefully while still hot. Repeat steps to make second wrap.

Cut wraps into 3 pieces each and garnish with cilantro. Serve with mango chutney.

*This tikka spice blend will make about ¼ cup (60 ml). Store extra spice in an airtight container for quick use.

Tip: Make-ahead wraps can be reheated in the microwave for 1-1 ½ minutes or until warmed through.

Tip: Save on prep time by purchasing pre-mixed tikka masala spice, widely available in grocery stores.

Brought to you by: Egg Farmers of Ontario