Egg Bhurji Breakfast Wraps
Prep time
Cook time
Total time
Serves: 4
  • 2 tsp oil
  • ½ cup finely chopped red onion
  • 3 green chilies finely chopped or as per taste
  • 5 eggs
  • Salt to taste
  • ½ - 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 2 large potatoes, peeld and chopped in small pieces
  • 2-3 tsp oil
  • Salt to taste
  • Red chili powder to taste
  • ½ tsp turmeric powder
  • 1 cup shredded cheese ( I used cheddar)
  • 4 soft tortillas (large ones)
  1. In a skillet, add oil. Once hot , add onions and saute on medium flame until starting to turn golden. Add green chilies.
  2. In a bowl, add eggs and using a fork stir them. To them add the cooked onion mixture. To it add salt, red chili & turmeric powder. Stir until it's all mixed.
  3. Heat the same skillet and to it add this egg mix. Cook on medium- low heat and stir continuously and once it's all softly scrambled, turn off the heat. Taste and adjust seasoning.
  4. Keep aside.
  5. Clean the same skillet and heat it. To it add some oil and chopped potatoes. Cook them on high covered. Keep checking and stirring them every few minutes so they don't burn. Once they are all cooked and crispy add salt, red chili and turmeric and cook for another minute or two.
  6. Now once everything is ready, assemble them and pack them.
  7. Lay down the flour tortillas and add egg bhurji (scrambled eggs) in the center of each by dividing the egg mix in 4 parts. Now same way ad potatoes. If you feel potatoes are a lot, save the extra for later.
  8. Add cheese the same way on all of them and fold them tightly. Take plastic wraps and tightly wrap them in plastic wraps.
  9. **If you are making to eat them the same day, then in a bowl add a avocado, salt, lime juice, red chili flakes and mix. Add 1-2 tbsp of this avocado mix on each tortilla and then add the rest of the ingredients.
  10. ***If making them in advance, then thaw them overnight in fridge to eat the next day or simpley pop them in microwave. I also like to crispy them on the skillet if I have some time on hands and serve with this avocado mash and hot sauce!
Recipe by Naive Cook Cooks at