Tex-Mex Egg Tortilla Pockets

Prep: 10 minutes

Cook: 10 minutes

Makes: 4 pockets

Serves: 4

Difficulty:

Cuisine:

Saved:

This vegetarian tortilla pockets recipe will fill the kids' lunchbox or make a tasty after school snack.

Credit: Whisk Media Group

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Tex-Mex Egg Tortilla Pockets

Ingredients:

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

Method:

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

Tips & Hints:

To pack for school lunch, ensure all the filling ingredients are cold. Heat tortilla pockets just before filling so they will not split open when filled. Wrap firmly in cling film. Serve with small containers of guacamole and mild salsa.
Baby gem lettuce is a mini cos lettuce, found in the fresh food section of your supermarket. The leaves fit perfectly inside the tortilla pockets.