Crispy Rice Paper Omelette Wrap

I tried swapping my usual tortilla for rice paper and honestly? I’m never going back. The crunch on this rice paper omelette wrap is absolutely next level! 🤤 The secret is flipping it back into a layer of crispy chili crunch to get that insane savoury crust.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk your eggs on a plate with salt, pepper, fresh parsley and nigella seeds.

Step 2

Fully submerge the rice paper sheet into the egg mixture so it’s completely coated.

Step 3

Place the coated rice paper into a hot pan and pour the remaining egg mixture right over the top. Cook until the egg sets then briefly remove it from the pan.

Step 4

Add a generous spoonful of chili crunch directly to the hot pan then place the egg coated rice paper back on top of it to crisp up.

Step 5

Top the egg side with chili jam, shredded lettuce, cooked chicken, spring onions and a heavy drizzle of buffalo ranch sauce.

Step 6

Fold the wrap in half right in the pan, let it get extra crispy for a few seconds and serve immediately!