There’s more ways to use chili crisp than drizzling it as a condiment. In this easy egg roll-up recipe, for example, it’s a punchy substitute for cooking oil. And by griddling your crumbled feta and eggs in it, you’ll end up with more evenly distributed flavor.
Learn how to make an egg wrap with arugula and chili crisp:
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Arugula Egg Wrap with Chili Crisp
Ingredients
Scale
- 1½ cups arugula
- 1 tablespoon olive oil
- 1½ teaspoons lemon juice
- Kosher salt and freshly ground black pepper
- 1½ tablespoons chili crisp
- 1 tablespoon feta cheese
- 2–3 eggs, beaten to blend
- 1 flour tortilla
- 1 tablespoon Parmesan cheese, grated
Instructions
- In a small bowl, combine arugula, olive oil, lemon juice, a pinch of salt, and a few cracks of black pepper. Massage and set aside.
- In a medium pan, heat chili crisp over medium heat. Crumble feta over chili crisp and pour eggs into the pan. Cook eggs for 1 minute, then place tortilla over top. Let eggs finish cooking, about 1 to 2 minutes.
- Remove wrap and place tortilla-side-down on a cutting board. Fill wrap with arugula and sprinkle on Parmesan cheese. Roll the wrap, slice in half, and enjoy!
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