2 MEX­I­CAN WRAPS

PREP + COOK TIME 30 MIN­UTES SERVES 2

The Australian Women’s Weekly Food Magazine - - Snuggle Up Express -

Make the Ba­sic Egg Wraps (recipe p92). Heat 1 tea­spoon olive oil in a fry­ing pan over medium-high heat; cook

25g lean ba­con strips for 4 min­utes or un­til crisp. Re­move from pan. Cook ½ small (40g) finely chopped white onion, stir­ring, for 3 min­utes or un­til soft. Cut corn ker­nels from 1 corn cob – you will need 1 cup (350g). Add ker­nels to pan with ¾ cup (120g can) drained red kid­ney beans; cook for 2 min­utes. Add 1 small clove crushed gar­lic and ¼ tea­spoon smoked pa­prika; cook, stir­ring, for 30 sec­onds or un­til fra­grant. Re­move from heat; stir in ¼ cup fresh co­rian­der leaves. Di­vide mix­ture be­tween Ba­sic Egg Wraps; top each with half a soft-boiled egg. Com­bine

¼ medium (60g) mashed av­o­cado and 1 tea­spoon chopped fresh chives; di­vide be­tween wraps. Top with ba­con strips. Roll wraps to en­close fill­ing. Serve each wrap with toast and lime halves, if you like.

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