Savory Carrot and Egg Besan Scramble Wraps

1.In a medium bowl, whisk together the 2 eggs, besan flour, wheat flour, water, ground cumin, turmeric, salt, and pepper until completely smooth and well combined. The batter should be slightly thicker than standard scrambled egg mix.

2.Heat the vegetable oil or ghee in a non-stick skillet over medium heat. Add the grated carrots and sauté for 2-3 minutes until slightly softened.

3.Pour the egg and flour mixture over the sautéed carrots in the skillet. Let it set for about 30 seconds without stirring.

4.Using a spatula, gently push the cooked edges toward the center, tilting the pan so the uncooked mixture flows underneath. Continue scrambling gently until the eggs are cooked through but still moist and fluffy. Remove from heat and stir in the optional fresh cilantro.

5.Heat a separate dry skillet or griddle over medium heat. Place one whole wheat tortilla on the hot surface and cook for 30-45 seconds per side until lightly toasted and pliable. Repeat with the second tortilla.

6.Divide the savory carrot and egg scramble evenly between the two warmed tortillas, spreading it down the center.

7.Fold the sides of the tortilla inward, then tightly roll the wrap from the bottom up to secure the filling. Serve immediately for a fast and nutritious meal.