Wholemeal tortilla wraps- amazing 30 minute lunch!
Homemade Wholemeal Tortilla Wraps with Salsa, Avocado & Egg – A Quick, Nutritious, and Family-Friendly Meal
There’s something incredibly satisfying about making your own tortilla wraps from scratch. Not only is it fun and surprisingly easy, but the results are fresh, warm, and far tastier than anything you’ll find pre-packaged at the supermarket. These homemade wholemeal tortilla wraps are soft, pliable, and perfect for filling with your favourite ingredients – and they truly shine when stuffed with fresh salsa, creamy smashed avocado, and a soft-boiled or scrambled egg.
One of the best things about this recipe is how little time it takes to make. With just 20 minutes of preparation and 10 to 20 minutes of cooking, you can have a delicious, wholesome meal ready in as little as 30 minutes from start to finish. That makes it a great option for busy weeknights, quick weekend lunches, or even those evenings when you want something comforting and homemade but don’t want to spend ages in the kitchen.
The dough itself is simple to prepare, requiring just a few basic ingredients – wholemeal flour, a bit of oil, water, and a pinch of salt. Wholemeal flour is an excellent choice, as it adds a lovely nutty flavour while increasing the fibre content of the wraps. This not only makes them more filling, but also more nutritious, helping to support digestion and keep energy levels stable throughout the day.
Once the dough is rolled and cooked (which only takes a few minutes per wrap in a hot dry pan), the real fun begins – the fillings! We love to keep things vibrant, fresh, and balanced. A quick homemade salsa made from chopped tomatoes, red onion, lime juice, and fresh herbs brings a zingy, refreshing bite. Smashed avocado adds creaminess and healthy monounsaturated fats, while the egg – whether boiled, poached, or scrambled – provides a good source of protein, essential for growing kids and busy adults alike.
You can also pack in plenty of colourful vegetables: shredded lettuce, grated carrot, sliced peppers, cucumber sticks – whatever you have on hand. The beauty of this recipe is how adaptable it is. You can make it vegetarian, add beans or grilled chicken for extra protein, or spice it up with a little chilli or hot sauce if you're cooking for older kids or adults who enjoy a kick of heat.
These wraps are more than just a quick meal – they’re also a great way to get children involved in the kitchen. Kids can help mix and roll out the dough, mash the avocado, or build their own wraps with their favourite toppings. It's a fun, hands-on way to encourage healthy eating and an appreciation for homemade food.
So whether you're looking for a nourishing lunchbox filler, a light dinner, or a crowd-pleasing dish that everyone can customise at the table, these homemade tortilla wraps are a perfect choice. They're quick, healthy, delicious, and endlessly versatile – proof that good food doesn't have to take hours to prepare.
Wholemeal tortilla wraps-
Add additional for dusting and 85g/3oz of wholemeal flour (or any other flour).
Two tablespoons of olive oil
One large ripe tomato, weighing around 150g/5½oz
Three spring onions
One little red pepper, coarsely cut and deseeded
15g/½oz of basil in a half bunch
Red wine vinegar, two teaspoons
Half a ripe avocado
Four medium eggs that are free-range
20g/¾oz of cheddar, black pepper, and salt, coarsely grated list
Wholemeal tortilla wraps step by step instructions
Step 1
Make a well in the centre of the flour after adding a pinch of sea salt to the bowl. After adding 1 tablespoon of olive oil and 50ml/2fl oz of warm water to the well, use a fork to gather the flour from the outside to create a dough. Once the dough begins to come together, sprinkle your hands with flour and pat it into a ball.
Step 2
For a few minutes, or until smooth and elastic, knead on a surface coated with flour. Give it a half hour to relax. Roughly chop three-quarters of the tomato after deseeding it; set aside the other quarter for later. Add the chopped pepper and two spring onions to a bowl after trimming and thinly slicing them.
Step 3
Add the red wine vinegar and 1 teaspoon of olive oil, tear in the basil leaves, stir, and season with salt and pepper. If necessary, peel and destone the avocado, then scoop it into a bowl and mash it with a fork. Add the remaining spring onion to the avocado after trimming and coarsely chopping it with the remaining tomato.
Step 4
Divide the dough in two, then roll each into a ball. After lightly dusting each one with flour, flatten them out into a circle about 24 cm (9½ inches) in diameter using a rolling pin. Heat a big nonstick skillet over medium heat. Cook tortillas one at a time for one minute on each side, then take them off.
Step 5
In a jug, beat the eggs until thoroughly mixed, adding a touch of salt and pepper. Use a ball of kitchen paper to gently wipe the frying pan after adding 1 teaspoon of olive oil. Tilt the pan to coat, pour in half of the egg, set a cooked tortilla on top, and cook for one minute before carefully turning it over.
Step 6
Sprinkle half of the cheese on top, let it melt for 30 to 60 seconds, and then carefully transfer to a plate. After spreading half of the mashed avocado and half of the tomato salsa on the tortilla, fold it up. Continue with the remaining ingredients and the second tortilla. You can eat the wraps cold or warm.