Egg and Oriental Vegetable Wrap Recipe

Egg and Oriental Vegetable Wrap Recipe
Years ago, this area had a Chinese restaurant called the House of Toy. They made a wonderful omelet type dish called Char Siu Chow Don. It had tiny pieces of Chinese spareribs and many fresh and flavorful vegetables mixed into the egg. Today, that long ago joy was the inspiration for this wrap.

Most of us don’t eat enough vegetables. I should eat 5- 6 cups of vegetables each day. It’s hard to get that many into my meals. This recipe uses about 2 cups of vegetables, which made a large dent in that 5-6 cup expectation! I used the vegetables that were on hand. You may have others in your kitchen. Feel free to use them and play with the amounts that you use. Can you tell that I like onions? You might not like them as much! The fresh bean sprouts really make the dish, as far as I’m concerned. If you don’t have them, or don’t like them, use what you want to make up the 2 cups!

Egg and Oriental Vegetable Wrap Recipe


1 tablespoon oil (I used coconut)
½ cup chopped red onion
½ cup fresh bean sprouts
½ cup chopped fresh greens (I used arugula)
1 rib of celery coarsely chopped
2-3 tablespoons full of bacon bits or ham (These are optional. I get them at the salad bar.)
1 egg
1 tablespoon of naturally brewed soy sauce
1 tablespoon of your favorite thick soy based sauce (I used Kim Lee Vegetarian Stir Fry Sauce, but you could use a hoisin sauce or oyster sauce.
1 large low- carb tortilla (I use a low-carb product from La Tortilla Factory. It has 6 grams of net carb and 100 calories. Plus, it has 12 grams of fiber!)


In a medium sized heavy skillet, cast iron works well, add the coconut oil and melt on high heat. When it is just melted add the bacon and all of the vegetables at once. Stir constantly over high heat for two minutes, and then lower the heat to medium for three minutes, stirring often. While the vegetables are cooking, crack the egg into a small bowl and add the soy sauce. Stir briskly. At the end of the five minutes cook time for the vegetables, pour the egg over the vegetables. It won’t cover them completely; that’s okay! Turn off the flame. Lightly place the tortilla on top of the vegetable mixture. Cover the skillet with a lid and let stand for 3 minutes, until the egg has cooked through. This softens the tortilla as the egg cooks.

Remove the lid from the skillet. Take the tortilla out and lay it flat on a large plate. Spread the hoisin sauce on the tortilla. Remove the eggs and vegetables from the pan and spoon them down the middle of the tortilla. Then, roll it up like a burrito.


Here are ideas for other vegetables:
Onion-red onion, Vidalia onion, green onions, chives
Oriental vegetables-bean sprouts, water chestnuts, bamboo shoots, mushrooms
Greens-spring mix, shredded cabbage, shredded lettuce, baby spinach
Celery-sliced peeled broccoli stems, small cauliflower florets, bias cut carrots, jicama

This wrap has a lot of fiber, both in the tortilla and in the vegetables. The coconut oil is good for your health, as is the egg. The bacon, not so much, but I like the flavor. Leave it out if you want a completely healthy wrap. What combinations did you discover in your kitchen? We always want to hear about your adventures in sandwich making in the Sandwiches Forum! Come on by and let us know what you are up to.

When I mention products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name .

If you want to play with some wraps in the summer heat, this is the book for you. The author teaches us how to make wrappers to go with delicious fillings. This book is a practical way to make good use of your time as you prepare nutritious meals for your family. An Amazon link is below.

Wrapping It Up!: Making Sensational, All Occasion Wraps

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This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.