By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time.
What do you make when you want a quick, healthy, tasty and fresh dinner? This question plagues me often. My evenings are usually packed, so meals need to meet all those requirements. Toss in an innovative mind, a stocked pantry, and some pasteurized eggs, and the ideas start flowing!
This meal is like a warm veggie curry, but in egg form. Coconut oil lends that distinct coconut flavor we love in a good curry, a blend of spices warm it all up, and a dollop of fresh cilantro yogurt pulls it all together in this tasty wrap.
Using Davidson’s Safest Choice pasteurized eggs, you can make this SUPER FAST! These eggs don’t need long to cook, so dinner – or breakfast or lunch – can be ready in under 20 minutes (I think it even took me 15!).
Warm spices, fresh herbs and cool yogurt makes this the perfect dish.
Curried Scrambled Egg and Chickpea Wrap with Cilantro Yogurt
- 1 tbsp coconut oil
- 1 can chickpea, rinsed & drained
- 1 tsp curry powder
- 1 tsp turmeric powder
- 1/2 tsp ginger powder
- 1/4 tsp chili powder
- 1 tsp paprika
- Salt & Pepper, to taste
- 4 eggs
- 3 tbsp milk
- 2 green onions, sliced
- 1/2 C plain Greek yogurt
- 1/4 C chopped cilantro leaves
- 2 multi-grain 8″ wraps
Heat coconut oil in a large pan over medium-high. Cook chickpeas until browning and crispy, about 5-7 minutes. Stir in all the spices and cook another minute.
In a small bowl, whisk the eggs with the milk. Pour into the hot pan. Turn heat down to medium and let the eggs scramble slowly.
In the meantime, mix cilantro into the yogurt.
Remove pan from heat once eggs are just scrambled. Stir in the sliced green onion, to warm.
Lay wraps onto two plates. Spoon the curried egg and chickpea mixture into the middle of each wrap, like you would a burrito. Top with spoonfuls of cilantro yogurt. Fold together, and enjoy!