Spiced Egg and Chicken Wraps

Following and adapting Gordon Ramsey's spiced egg and spinach breakfast wrap recipe to create a nice and filling wrap (Chicken Leg was an extra addition as my boyfriend thought would be good as well as to use up the left over chicken)

This recipe is extremely easy and pretty quick! It is very much a scrabbled egg curry in a wrap, I was surprised the the textures worked well together and would happily attempt again and make variations. 

Recipe Below 

Makes 4 wraps 

Ingredients 

4 wraps (or parathas or naan breads)

Butter/ Oil/ Oil spray for greasing 

1tsp ground turmeric 

1tsp ground cumin

1tbsp curry paste 

1 Onion, finely chopped

1 Garlic clove, Finley chopped

4 chicken thighs (or chicken breast), diced 

6 eggs, beaten 

Method

1. Toast the turmeric and curry paste in a lightly oiled pan until aromatic. Add the onion, oil and heat for 3 minutes, until the onion is are sweating.  
2. Add the chicken and cumin and cook for 7-10 minute till chicken is cooked. (not pink in the middle) - smaller cubes take less time than chicken strips. 
3. Beat the eggs in a bowl. Pour the egg mixture over the spices and chicken and cook and scramble the the eggs to your liking.  
4. Warm the wraps according to the packet instructions — usually about 2 minutes in a dry pan.
5. Divide the egg mixture between the wraps and serve immediately.

* this wraps would work with salad or rice as tastes like a spicy (as in flavorful not heat - depending on the curry paste) Gordon servers his with a yogurt (6tbsp natural yoghurt + 1tsp turmeric + 3 tsp Shredded mint leaves) 

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Karen