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  1. Method

    • In a bowl whisk the eggs and KNORR Hollandaise Gluten Free Sauce together – adding a little salt and pepper.
    • Place pan on heat and saute the beans, capsicum, shallots and mushrooms. Pour in the egg mix and move around steadily and continuously. Once the egg is cooked, remove from heat.
    • Lay out the wrap and spoon a portion of the egg into the centre, top with a drizzle of KNORR Mexican Salsa and wrap.