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Sesame Omelet Spinach Spirals

These pretty spirals would be perfect for a buffet of international hors d'oeuvres. They remind me of sushi. The dipping sauce is an exotic accompaniment to this fun finger food.—Roxanne Chan, Albany, California
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    about 2-1/2 dozen (1/3 cup sauce)

Ingredients

  • 4 tablespoons tahini
  • 4 spinach tortillas (8 inches), warmed
  • 6 large eggs
  • 2 tablespoons each finely chopped green onion, sweet red pepper and canned water chestnuts
  • 2 tablespoons shredded carrot
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons sesame oil, divided
  • DIPPING SAUCE:
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon minced fresh cilantro
  • 1 garlic clove, minced
  • 1 teaspoon sesame seeds, toasted
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon grated orange zest

Directions

  • Spread tahini over tortillas; set aside. In a small bowl, whisk the eggs, onion, red pepper, water chestnuts, carrot, ginger and pepper flakes.
  • Heat a large nonstick skillet over medium heat; lightly brush with some of the oil. Pour 1/3 cup egg mixture into the pan; cook for 1 minute or until set. Flip egg mixture and cook 30 seconds to 1 minute longer or until lightly browned. Place omelet on a tortilla; roll up. Repeat three times, brushing skillet as needed with remaining oil. Cut wraps into 1-in. slices.
  • Combine the sauce ingredients; serve with spirals.
Nutrition Facts
1 each: 51 calories, 3g fat (1g saturated fat), 40mg cholesterol, 121mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.
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