A delightful twist on the classic scrambled egg tortilla wrap, featuring vibrant flavors and a touch of spice.
Warm the tortillas according to the package instructions.
Keep the tortillas warm by covering them with a clean kitchen towel.
Lightly spray a non-stick pan with cooking spray and heat over medium heat.
Ensure the pan is evenly coated to prevent sticking.
Add the chopped shallots and chili to the pan and sauté until softened.
Stir frequently to avoid burning the vegetables.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
Whisk until the mixture is smooth and slightly frothy.
Pour the egg mixture into the pan and cook over medium-low heat, stirring gently until just set.
Remove the eggs from heat while they are still slightly runny to avoid overcooking.
Place the warmed tortillas on serving plates and divide the scrambled eggs among them.
Spread the eggs evenly for consistent flavor in each bite.
Top with grated cheese and fresh coriander, then roll up the tortillas to serve.
Serve immediately for the best taste and texture.
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