You guys won’t believe how easy these are. The wraps themselves are literally one ingredient an egg. It’s basically like making a fried egg, just a little bit thinner and then filling it with meat and cheese yum, they’re about as comforting as comfort food can get.
WHAT YOU NEED
Eggs (2 medium eggs in each wrap)
5 tbsp Mayonnaise
1 Tsp Butter
2-3 Tbsp grated cheese
Olive oil for frying (you can also use coconut oil, palm oil or butter)
Garlic Salt seasoning or Salt and Pepper
Half medium onion chopped and blanched
Pealed and chopped cucumber (chop it in half so you can easily roll the egg wrap)
Bacon strips and Korean BBQ sauce
Make Ahead: The meat needs to marinate for at least 2 hours and up to overnight.
WHAT TO DO
Wash some of your favorite leafy vegetables i use green lettuce for this recipe but you can also use iceberg lettuce, romaine lettuce or red leaf lettuce. Set them aside to dry.
How to make the wrapping sauce
Mix all of the sauce ingredients together:
5 Tbsp mayonnaise, 1 tsp butter, half onion chopped and blanched, 2tbsp chopped parsley, seasoned it with garlic salt or salt and pepper.
You will get about ¼ cup of sauce. If you like to eat this often, you can make a larger portion ahead of time and then store it in the refrigerator to serve whenever you need it.
How to make egg wraps
Whisk the egg in a bowl until there are no lumps and you cannot see any egg yolk or white pieces.
Heat some olive oil / coconut oil (or butter) in a non-stick frying pan over medium heat.
Pour the egg mixture into the 28-30 cm non-stick frying pan and rotate the pan to let the egg spread out into a thin layer. The thinner the better when using eggs as wraps.
Once cooked on one side, flip over.
Remove each wrap as they cook and leave on a plate and allow to cool.
Repeat with as many eggs as you like until you have made enough wraps for the week ahead.
Place sauce evenly add lettuce, 2 strips of bulgogi meat, your favorite cheddar cheese, sliced tomato, cucumber and roll up.
Serve and enjoy