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Spanish-Style Brunch Wraps

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

Made with a tapenade (a traditional Spanish spread) or a bruschetta topping, this meatless wrap is a vibrant blend of tastes, colors and textures. —Roxanne 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.

Nutrition Facts

1 each: 437 calories, 26g fat (5g saturated fat), 319mg cholesterol, 640mg sodium, 38g carbohydrate (2g sugars, 1g fiber), 15g protein.

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