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Shez’s Pantry Challenge: Jason O’Pray’s Mexican Wrapolette

One of Sunshine Coast Lightning’s biggest fans and advocates Sunshine Coast Council Cr Jason O’Pray joined us in Shez’s Pantry Challenge this week – creating a brand new breakfast item that is sure to become a weekend staple!

Now it’s your turn to challenge Scherian! Enter Shez’s Pantry Challenge now to receive a personalised recipe and how to video from Shez herself! 

* Update: The former entry form glitch has now been fixed. So make sure you send your entries through!

JASON’S MEXICAN WRAPOLETTE

INGREDIENTS (MAKES 1)

1 medium Lebanese bread or wrap
2 Tbsp. salsa
2 eggs, whisked
1 handful grated cheese
½ avocado
1 Tbsp. lemon
1 small tin corn, drained
½ capsicum, diced
½ small red onion, diced
jalapeños
2 Tbsp. sour cream
Salt and pepper

DIRECTIONS:

Mash Avocado, mix through lemon and season to taste.

Heat 1 tablespoon of olive oil in a small frypan. Add corn, capsicum and red onion, cook in pan until corn starts to brown. Set aside.

In a medium frypan heat 2 tablespoons of olive oil. Pour egg mixture into fry pan and sprinkle cheese on the top. Allow to cook for 2-3 minutes, or until nearly cooked through.

Spread salsa on one side of Lebanese bread. Place bread salsa side down on egg mixture and push gently into the mixture. Leave for 1-2 minutes and flip the wrapolette so the omelette side is on top. Allow wrap side to cook for 1-2 minutes until brown.

Remove wrapolette from pan and place on chopping board. Top with corn mixture, avocado mixture and jalapeños. Roll the wraplette and then top with sour cream.

Shez’s Pantry Challenge is brought to you by AVID Property Group. 

For more recipes and food inspiration from Laura Scherian, make sure you check out Shez’s Kitchen online, with featured recipes in the Sunshine Coast Daily.