Best Egg Roti Wrap Recipe – Crispy & Delicious Homemade Snack
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Time to read 6 min
Living in a foreign country often comes with a longing for home and the comforting flavors of childhood. For many, the fondest memories are of colorful and flavorful Indian street food. Recreating these recipes brings instant comfort and a sense of joy that doubles when they’re savored. The Egg wrap, also known as an Egg Roti Roll or Kati Roll, is one such dish, a perfect blend of nostalgia and warmth.
Born on the streets of Kolkata (Calcutta), India, during the British colonial era, this iconic egg wrap was prepared with meticulous care: cracking an egg on a hot tawa, layering it with spices, vegetables, onions, and sauces, and finally pressing a paratha wrap on top. While this was, and still is, a quick and convenient meal for hurried office workers in Kolkata, it now has many variants across India. You can easily swap the paratha for any flatbread of your choice, from leftover rotis to tortillas, and transform it into a meal that works for breakfast, lunch, or dinner. This street-style egg roll not only satisfies hunger but also carries the warmth and joy of its rich culinary heritage!
What is an Egg Roti Wrap?
Combine two of the most loved staples of Indian cooking, rotis and eggs, and you get an egg roll!
A quick and flavorful dish made for convenience, this on-the-go snack is prepared by wrapping a roti or tortilla around a savory egg filling. And yes, don’t miss that touch of Indian spice!
To prepare it, cook a roti on a hot griddle, then crack an egg directly onto the roti and spread it evenly. Season with salt and pepper. You can also add finely chopped green chilies, onions, and cilantro. Once the egg is cooked, roll or fold the roti into a wrap. It’s as simple as that!
Pair it with mint chutney, salsa, or even a fresh salad on the side. Have this egg roll wrap for breakfast, lunch, or dinner, it’ll keep you happy and full for hours.
How to Make Egg Wrap
Making an egg wrap is easy. You can even replace the roti with a tortilla. Below is a detailed, step-by-step guide to making this delicious on-the-go meal:
Ingredients:
- Flour—3 Cups: Flour is the base for making rotis, which are used as wraps for the egg filling.
- Eggs – 2: Eggs form the filling for the wraps. They’re protein-rich, flavorful, and help bind all the ingredients.
- Diced Onion – 2 TBSP: Onions give a nice sweet and savory flavor plus a crunchy texture when mixed with the eggs.
- Chopped coriander – 3 TBSP: Chopped coriander adds a pop of color and freshness to the egg wrap.
- Pepper – 1 TSP: A little pepper adds a subtle heat and enhances the overall flavor of the filling.
- Salt: Add salt to your taste and preference. Its seasoning brings out the filling's natural flavors.
- Julienned Capsicum – ½ Cup: Capsicum or bell peppers provide a sweet and crunchy texture and add vibrant colors to the egg roll wrap.
- Julienned Cucumber – ½ Cup: Add cucumbers for some freshness and mild sweet flavors.
- Julienned Onion – ½ Cup: Onions balance the sweetness of cucumbers and capsicums and give the egg wrap a sharp and slight flavor.
- Julienned Tomato – ½ Cup: Tomatoes make the wrap juicier and add a slight acidity to it.
- Julienned Carrot—½ Cup: The more vegetables, the healthier the egg roll. Carrots add a good crunch and sweet, earthy flavors to the wrap.
- Lime Juice – 1 TSP: Lemon gives a tangy freshness and balances the overall flavors.
- Avocado (optional) - 1: Avocado provides a creamy texture and healthy fats, enhancing the richness of the egg wrap.
- Alfalfa sprouts (optional) – 1 cup: Alfalfa sprouts add a mild, nutty flavor, a delicate crunch, and a nutritional boost.
Steps to Make Egg Wrap
Step 1: Prepare Your Egg Mixture
Crack the eggs into a bowl, add salt, pepper, diced onion, and cilantro. Whisk well until everything is combined. Let it sit while you get your roti ready.
Step 2: Prepare Your Veggies
Julienne or finely chop the vegetables, like bell pepper, tomato, cucumber, or carrot, which work great here. If you like things a little tangy, toss them with a squeeze of lime.
Step 3: Cook the Roti + Egg Combo
- Preheat a non-stick skillet over medium heat.
- Place one roti or roti disc onto the pan and let it cook on one side until it’s just set.
- Flip it and immediately pour the egg mixture onto the cooked side. You can lightly spread it so it covers the entire roti area.
- Once the egg begins to set, flip again so the egg side gets direct heat and cooks through.
- Check that the egg is fully cooked (no runny parts).
- Remove from the pan.
Step 4: Assemble Your Wrap
- Place your cooked egg-roti base on a flat surface.
- Add your julienned vegetables, any extras (avocado, chutney, sprouts, etc.).
- Squeeze a little lime, sprinkle salt or pepper if needed.
- Roll the wrap tightly, tucking in the edges if needed, so it doesn’t unravel.
Step 5: Serve (Or Pack to Go!)
Slice in half if you like, or wrap it in foil/ parchment paper if you plan to take it out. Enjoy immediately.
And there you have your egg roti recipe with roti made step by step.
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Tips for Storage/Reheating Your Egg Wrap
An egg roti wrap is best enjoyed when served hot and fresh. But if you’ve made more than you need, or just want to meal prep to avoid last-minute rushes, here are some tips for storage and reheating:
- Store Separately: If you make extra, it’s best to store the cooked egg and roti separately (in airtight containers in the fridge). This helps avoid sogginess.
- Wrap Tightly: If already assembled, wrap the egg roti wrap tightly in foil or parchment paper. This minimizes air exposure and keeps it fresh.
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Reheat Smart:
- In a skillet or nonstick pan, on medium-low heat, cover lightly for a minute on each side, just until warmed through.
- Microwave in 20-30-second bursts. Make sure it’s covered to retain moisture.
Tips & Alternatives
- Roti Alternatives: You can use tortillas or even crepe-like wraps if you can’t make rotis. To minimize the use of store-bought materials, check our recipe to make homemade flour tortillas.
- Spice it Up: Add a pinch of cumin, turmeric, or chili powder to the egg mixture to give it a little Indian flair.
- Veggie Add-Ons: Spinach, mushrooms, shredded cabbage, or thin slices of bell pepper work beautifully.
- Protein Boost: Add cooked chicken strips, paneer, or tofu scramble.
- Healthy Twist: Use minimal oil, cook on nonstick, and opt for extra veggies. Swap regular cheese for low-fat or skip altogether.
Conclusion
An egg roti wrap is one of those kitchen heroes that uses simple ingredients, comes together quickly, and leaves room for endless creativity. Whether you’re craving a comforting breakfast, packing a midday meal, or just want something warm and satisfying, this wrap delivers.
With the steps and tips above, you can make your version shine. So whether you go for the classic or add your own twist, give it a go, share it around, and let nostalgia meet convenience in one delicious roll!
FAQs:
Can I pack egg roti wraps for lunch or tiffin?
Yes, they are great for lunchboxes. Just avoid watery fillings and wrap them tightly in foil or parchment paper to keep them fresh.
Are egg roti wraps good for weight loss?
If made with whole wheat roti, minimal oil, and plenty of veggies, egg roti wraps can be a healthy and weight-loss-friendly meal.
Can I make egg roti wraps without oil?
Yes, you can cook the egg and roti in a non-stick pan with little or no oil for a healthier version.
Can I make egg roti wraps vegan?
Yes, you can. To make them vegan, replace the egg with tofu scramble or chickpea flour omelet and use roti as the wrap.
Recipe Card
Egg Wrap Recipe
Serves:
1 to 2 wraps
Prep time:
5 min | Cook time: 5–7 min
Ingredients:
- 2 rotis (or roti discs)
- 2 eggs
- 2 Tbsp diced onion
- 1 Tbsp chopped cilantro
- Salt & pepper, to taste
- Julienned veggies (bell pepper, tomato, cucumber, carrot)
- Lime juice
- Optional: avocado, sprouts, chutney, cheese
Instructions:
- Whisk eggs + onion + cilantro + salt & pepper in a bowl.
- Preheat a nonstick skillet on medium. Place one roti in the pan, and cook one side.
- Flip it, pour egg mixture on the cooked side, and spread evenly.
- When the egg partly sets, flip to cook the egg side through.
- Remove from pan, layer veggies & extras, roll tightly.
- Serve hot (or wrap in foil for later).
Tips:
- Reheat gently to maintain texture.
- Store egg and roti separately if possible.
- Customize with spices or proteins as desired.