Mexican wrap with egg & sweetcorn
Mexican wrap with egg & sweetcorn: 604 kcal and 26 g protein per serving, ready in 12 minutes. Nutrition calculated from the ingredients.
Ingredients
- 90 g Corn tortilla (3 tortillas)
- 120 g Egg (scrambled)
- 80 g Avocado (mashed)
- 80 g Sweetcorn (canned) (drained)
- 3 g Cumin
- 3 g Paprika powder
- 15 g Jalapeño (in thin rings)
- 20 g Lime (juice)
Instructions
- Warm 3 corn tortillas in a dry pan for 30 seconds per side until pliable.
- Prepare 120 g Egg and spread evenly over the tortillas.
- Add 80 g Avocado.
- Toast 3 g cumin and 3 g paprika powder for 30 seconds until fragrant; season with 15 g jalapeño and the juice of half a lime.
- Top with 80 g Sweetcorn, season with salt and lime and roll up tightly.
Nutrition per serving
- 604 kcal
- 26 g protein
- 66 g carbs
- 30 g fat