Asian chicken omelette wrap

When the kids are bored of regular tortillas, surprise them with these super-simple omelette wraps.

Serves: Makes 4

Preparation time:  10 minutes

Cooking time:  20 minutes

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You will need

  • 1 tablespoon olive oil
  • 6 medium British free range Woodland eggs by Sainsbury's, beaten
  • 50ml semi skimmed milk
  • 1 red pepper, deseeded and thinly sliced
  • 200g sugar snaps, trimmed and halved lengthways
  • 1 teaspoon Sainsbury's light soy sauce
  • 210g cooked roast chicken breast slices by Sainsbury's, shredded
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Recipe Information

Step by step guide to making Asian chicken omelette wrap

  1. Brush a 24cm frying pan with a little of the oil. Mix the beaten eggs with the milk and season with freshly ground black pepper.
  2. Pour a quarter of the egg mix into the pan. Allow it to set for 2 minutes, flip over and cook for another 2 minutes. Repeat with the remaining egg mixture to make 4 omelettes. Set aside to cool.
  3. In the same pan, heat the remaining oil and lightly fry the red pepper and sugar snaps for 4-5 minutes, adding the soy sauce and chicken for the last minute.
  4. Divide the vegetable and chicken mixture between the 4 omelettes – place it on one side of each omelette then roll them up like wraps.
  5. Eat while warm, or allow to cool, then cut in half and wrap tightly in greaseproof paper and tie with string - perfect for lunchboxes.

Summary of customer ratings and reviews

Nutritional information for Asian chicken omelette wrap

Nutritional information for Asian chicken omelette wrap

Nutrition type per serving
Calories 251 kcal
Total Fat 13.4g
Saturated Fat 3.5g
Salt 0.74g
Sugar 5.1g

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