Sandwiches, Wraps and Tacos

Curried Egg Pitas


8 eggs, beaten
¼ cup (50 mL) finely chopped green onion
¼ cup (50 mL) finely chopped green pepper
1 tbsp (15 mL) canola oil
¼ cup (50 mL) mango chutney
2 tsp (10 mL) ginger powder
2 tsp (10 mL) mild red curry paste
¼ tsp (1 mL) black pepper
¼ cup (50 mL) plain non-fat yogurt
4 small (6-inch/15 cm) pocket-style whole-wheat pitas, halved
1 cup (250 mL) julienne cucumber
1 cup (250 mL) julienne carrots
4 cups (1 L) lightly packed baby spinach, divided


Beat eggs. Stir in the green onion and green pepper until well combined. Heat oil in a large non-stick skillet set over medium heat. Pour egg mixture into pan. Cook, without stirring, for 2 minutes or until eggs are just set. Meanwhile, cut each pita in half and open the pockets. Blend mango chutney, ginger powder, curry paste and pepper with yogurt, until well combined. Inside each halved pita, spread an equal amount of sauce. Divide the cucumber, carrots, spinach and egg mixture evenly between the pockets. Serve immediately.

Makes 8 servings. (1 half=1 serving).

Nutrients per serving:

Calories: 218.9
Carbohydrates: 27.7 g
Fat: 7.9 g
Protein: 11.2 g
Sodium: 291.1 mg
Fibre: 4.2 g