Omelette Wrap with Satay Sauce

Recipe courtesy of Psychologies Magazine (April 2021) and taken from The Right Carb by Nicola Graimes.

This is a great alternative to a wheat tortilla. The right carbs come in the form of brown jasmine rice, with veg, peanut sauce and an onion pickle as a nutritious filling.

Serves : 4

Ingredients :

165g brown jasmine rice, rinsed
1 tblsp toasted sesame seeds
1 small red onion, thinly sliced
2 tblsp apple cider vinegar
100g red cabbage, shredded
2 carrots, cut into matchsticks
1/2 cucumber, deseeded and cut into ribbons
1 large handful coriander leaves
8 eggs
40g butter
Sea salt and black pepper

For the satay sauce
150g peanut butter
Juice of 1 lime
2 tsp light soya sauce
2 tsp toasted sesame oil, plus extra for the salad
5 cm piece fresh ginger, peeled and finely grated
1 large garlic clove, grated
1/2 tsp dried chilli flakes, plus extra to serve

  1. Cook the rice according to the packet instructions. Leave for 5 minutes, then stir in the sesame seeds.
  2. Meanwhile, put the onion in a bowl and pour over the vinegar. Set aside to pickle until ready to serve.
  3. Blend together all the ingredients for the satay sauce with 4 tablespoons of just-boiled water in a blender.
  4. Put the cabbage, carrots and cucumber in a bowl, drizzle over a little sesame oil, season with salt and pepper and toss until combined.
  5. To make the omelettes, beat 2 eggs in a bowl and season. Heat a quarter of the butter in a medium frying pan over a medium-low heat and add the beaten eggs. Tip the pan to coat the base with the eggs and cook for a minute or two until set. Keep the omelette warm, covered, in a low oven while you make the remaining three omelettes.
  6. To serve, top the omelettes with the rice and the vegetable salad. Spoon over the satay sauce and finish with the onion pickle, coriander and a sprinkling of chilli flakes.

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