Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Hellenic-Thai Crispy Wrap with Lemongrass Mayo and Feta
A bold fusion of Greek and Thai cuisines, this innovative wrap combines a crispy tortilla base with Thai-inspired lemongrass and chili-infused mayo, topped with creamy feta cheese, fresh lettuce, and a perfectly cooked egg. The result is a harmonious blend of Mediterranean freshness and Southeast Asian bold flavors in every bite.
18 min
Easy
2 servings
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Taste Profile
Sweet1/10
Salty6/10
Sour2/10
Umami5/10
Spicy4/10
🥄 Texture
Warm tortillas are slightly crisp at the edges and pliable for rolling, while the eggs provide a tender, slightly creamy bite (especially if yolks are runny). Crumbled feta and chopped lettuce add crumbly saltiness and fresh crunch, and the lemongrass mayo brings a smooth, creamy coating.
👃 Aroma
Bright citrusy lemongrass and a faint chili tang dominate the aroma, rounded by the savory warmth of cooked eggs. A subtle tang from the feta and a light toasted flour note from warmed tortillas complete the scent profile.
🍷 Pairs Well With
A crisp, dry white wine (Assyrtiko or Sauvignon Blanc) or a light pilsner; non‑alcoholic: iced green tea with lime.
🥗 Side Dishes
Simple Greek salad (tomato, cucumber, red onion, olive oil, oregano); lemon‑dressed chickpea salad; or baked potato wedges or sweet potato fries for a heartier option.
Ingredients(11 items)
- 12 large flour tortillas (warmed)
- 23 large eggs (room temperature)
- 31 cup crumbled feta cheese
- 42 cups fresh lettuce (chopped)
- 51/2 cup mayonnaise
- 62 tablespoons fresh lemongrass (minced finely)
- 71 teaspoon Thai red chili paste
- 81/2 teaspoon lime juice
- 91 tablespoon vegetable oil (for cooking eggs)
- 101/4 teaspoon salt
- 111/4 teaspoon black pepper
Nutrition Information(per serving)
485
Calories
18g
Protein
38g
Carbs
28g
Fat
Instructions
- 1
Prepare the Thai-Greek lemongrass mayo by combining 1/2 cup mayonnaise with 2 tablespoons minced fresh lemongrass, 1 teaspoon Thai red chili paste, and 1/2 teaspoon lime juice in a small bowl. Mix thoroughly until well combined and set aside.
- 2
Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Crack the 3 eggs into the pan and cook to your preference (sunny-side up, over-easy, or over-medium work best for wraps).
- 3
While eggs cook, warm the 2 flour tortillas in a dry skillet or directly over a gas flame for 20-30 seconds per side until pliable and slightly crispy at the edges.
- 4
Lay the first warmed tortilla flat on a clean cutting board. Spread 3-4 tablespoons of the lemongrass-chili mayo evenly across the tortilla, leaving a 1-inch border.
- 5
Layer half of the chopped lettuce on top of the mayo, then sprinkle half of the crumbled feta cheese (about 1/2 cup) over the lettuce.
- 6
Once the eggs are cooked, carefully place 1-2 eggs in the center of the tortilla. Season the eggs with salt and pepper to taste.
- 7
Fold the tortilla tightly, first folding the sides inward, then rolling from bottom to top to create a secure wrap. Cut diagonally if desired.
- 8
Repeat steps 4-7 with the second tortilla and remaining ingredients.
- 9
Serve immediately while warm, optionally cutting each wrap in half for easier handling.
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