Spanish-Style Brunch Wraps |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Made with a tapenade (a traditional Spanish spread) or a bruschetta topping, this meatless wrap is a vibrant blend of tastes, colors and textures. âRoxanne Chan, Albany, California Ingredients:
3 eggs |
1 tablespoon shredded manchego cheese |
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1 tablespoon chopped green onion |
1 tablespoon chopped roasted sweet red pepper |
1-1/2 teaspoons olive oil |
2 sun-dried tomato tortillas (10 inches), warmed |
1/4 cup tapenade or ripe olive bruschetta topping |
topping: |
1-1/2 teaspoons minced fresh parsley |
1-1/2 teaspoons lemon juice |
1-1/2 teaspoons olive oil |
1 garlic clove, minced |
1/2 teaspoon capers, drained |
Directions:
1. In a small bowl, whisk the eggs, cheese, oregano and pepper; set aside.
2. In a small skillet over medium heat, cook onion and red pepper in oil until tender. Add egg mixture; cook and stir until eggs are completely set.
3. Spread tortillas with tapenade. Spoon egg mixture off center onto tortillas; roll up tightly. Cut wraps in half. Combine topping ingredients; drizzle over wraps. Serve immediately. Yield: 2 servings.
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