Evo Egg White Roll
3-4 tortilla wraps
½ cup EVO boiled egg whites, cubes
3-4 salad leaves, torn
4 tbsp vegan mayonnaise
2 tbsp siracha sauce
Salt to taste
Pepper powder to taste
½ carrot, cut in julienne
2-3 purple cabbage leaves, cut in julienne
1 cup tomato salsa or salad of choice
In a bowl, add vegan mayonnaise, siracha sauce, salt and pepper. Mix well and refrigerate till in use.
Toast the tortilla wraps on a pan, till they begin to have brown spots on each side.
Cover with a muslin cloth and keep in an airtight box till in use.
Note: Covering the tortilla wraps in a muslin cloth is very important as that will prevent them from drying out.
Tip: If you have leftover homemade tortilla wraps, keep them inside a warm muslin cloth inside an airtight container inside the refrigerator for upto 3-4 days. Re-heat on the pan before using.
Spread a generous layer of the prepared dip on a tortilla wrap and top it up with salad leaves.
Fill the salad leaves with cut vegetables & EVO boiled egg white cubes.
Wrap it into a roll and serve with salad of choice on the side.