• Recipes
Egg Tortilla Roll With Coriander Mint Mayo

A street food specialty served on the roadsides of Karachi. Served rolled, toasted and warm as a hand-held sandwich, perfect for on-the-go.

  • Serves: 2
  • Prep Time: 10 min
  • Cook Time: 10 min
Nutrition Facts
  • 4 medium tortillas
  • 4 eggs
  • 2 tsp (10 mL) curry powder
  • 1 tsp (5 mL) smoked paprika
  • 4 tsp (20 mL) butter, divided
  • 1 medium onion, finely sliced
  • 1 green chilies (optional)
  • salt, to taste
Coriander Mint Mayo
  • 1/3 cup (75 mL) mayonnaise
  • 1/2 cup (125 mL) cilantro leaves, finely chopped
  • 1/4 cup (60 mL) fresh mint leaves, finely chopped
Step 1
Mix together ingredients for Coriander Mint Mayo. Set aside.

Step 2
In a non-stick skillet, warm tortilla on medium heat. Keep warm.

Step 3
In a small bowl, whisk eggs with curry powder and smoked paprika.

Step 4
In a medium non-stick skillet, melt 1 tsp (5 mL) butter on medium-high heat. Pour in egg mixture and reduce heat to medium-low. Just as the eggs begin to set, gently stir to form soft clouds. Add salt as desired.

Step 5
Spread Coriander Mint Mayo on tortilla and place scrambled egg on top with sliced onions and green chilies. Repeat with remaining scrambled eggs, Coriander Mint Mayo and tortillas. Serve rolled.