Gochujang Egg & Kimchi Wrap

Ingredients

• 4 whole-wheat tortillas (200 g)
• 6 large eggs (300 g)
• 1 1/2 tbsp (16 g) kimchi
• 1 1/2 tsp (12 g) gochujang
• 2/3 cup (160 g) plain Greek yogurt
• 2/3 cup (150 g) low-sodium cottage cheese
• 1 1/2 tbsp (20 ml) toasted sesame oil
• 1 1/2 tbsp (20 ml) rice vinegar
• 4 scallions (60 g)
• 2 tbsp (18 g) sesame seeds

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Method

1. Squeeze the kimchi dry, chop it, and fry it in the sesame oil 3 minutes, until the edges catch and darken.
2. Blend the cottage cheese smooth, beat it into the eggs, pour them into the pan and stir slowly until barely set, then take it off the heat.
3. Whisk the gochujang, yogurt and vinegar into a loose pink sauce.
4. Warm the tortillas 20 seconds a side, spread the sauce to the edges, fill and roll tight.
5. Cut on the diagonal and scatter with toasted sesame and scallion.