This vegetarian tortilla pockets recipe will fill the kids' lunchbox or make a tasty after school snack.
Ingreadient:
- 5 eggs
- 2 tbsp milk
- 3 tbsp chopped chives
- 1 tbsp oil
- 2 baby gem lettuce
- 1 cup (100g) grated tasty cheese
- 1 small carrot, grated
- 4 tortilla pockets
- Guacamole, and mild salsa to serve
Direction:
- Whisk eggs, milk and chives together
- Heat oil in a non-stick frying pan over medium heat. Add egg mixture in 4 batches. Cook, tilting pan so that the egg is evenly distributed. Cook for 1-2 minutes or until the egg is just set. Flip over and cook for a further 30 seconds. Transfer to a plate and cool. Roll up each omelette and cut in half. Set aside
- Separate large outer lettuce leaves. Finely chop remaining lettuce. Mix with half the grated cheese and carrot
- Heat tortilla pockets according to packet instructions. Divide the lettuce, cheese and carrot mixture into 4 portions. Spoon into the base of the tortilla pockets
- Push a larger lettuce leaf into each tortilla pocket, along with 2 omelette rolls, more grated carrot and cheese. Serve with guacamole and mild salsa
