Spiced Chicken Egg Wrap

Method

Step 1

Put the red onion and lemon into a bowl and squeeze with your hands, allowing the onion to soften. Drain the beans, tip into a bowl and mash with the tomato puree, spices and bouillon. Top with the chicken, cover and warm through in the microwave for 4 minutes.

Step 2

For the wraps, beat 2 eggs with 1/4 tsp each of the paprika and cumin seeds. Heat the oil in a frying pan, tip in the egg mix and cook for around 5 minutes, until set. Remove to a plate and repeat with the remaining eggs and spices.

Step 3

Spoon the warm mixture down the centre of the egg wraps, top with half the coriander, the warm chicken, tomatoes and onions, then scatter with the remaining coriander and serve.
 

Ingredients

For the wraps:

  • 4 eggs
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin seeds
  • 1 tsp rapeseed oil

For the filling:

  • 1 red onion
  • 1 lemon, juiced
  • 400g black beans
  • 2 tsp tomato puree
  • 1/2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1/2 tsp bouillon powder
  • 200g cooked chicken breast, sliced
  • Handful of coriander, chopped
  • 2 tomatoes, sliced