Tortilla wraps with egg salad
- 1200 g iceberg lettuce
- 16 tbsp sour cream
- 16 eggs
- 2 bunch of chives, finely chopped
- 8 tomatoes
- 20 g curry powder
- 20 tbsp mayonnaise
- 8 shallots, finely chopped
- 16 wraps
- 1000 g sweet potato fries
- pepper and salt to taste
Boil the eggs for 10 minutes.
Allow them to cool, then peel them and cut them into small chunks.
Add the mayonnaise and curry powder to the eggs and stir.
Season with salt and pepper and add the finely chopped chives and shallots.
Cover the wrap or tortilla with the filling.
Leave a few centimetres uncovered along the edges.
Double the ends and firmly roll up the wrap.
Put it on a plate or dish with the seam at the bottom.
Put them into the oven at 180°C for a couple of minutes to heat them through, or briefly put them into the microwave.
Deep-fry the fries on 175°C for 2:45 minutes.
Arrange the wrap on the plate.
Put the fries beside it and garnish with sour cream.