© J Sainsbury plc 2020
Asian chicken omelette wraps
Jazz up lunchtimes with these tasty protein-packed wraps
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp olive oil
- 6 medium British free-range eggs, beaten
- 50ml semi-skimmed milk
- 1 red pepper, deseeded and thinly sliced
- 200g sugar snaps, trimmed and halved lengthways
- 1 tsp light soy sauce
- 210g cooked roast chicken breast slices, shredded
Method
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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. Pour ¼ 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.
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2
Meanwhile, 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.
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3
CHILDREN: Divide the vegetable and chicken mixture into 4. Place some on one side of each omelette then roll them up like wraps. Allow to cool, then cut in half.
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