- 4 tablespoons tahini
- 4 spinach tortillas (8 inches), warmed
- 6 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 peel
- 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. Yield: about 2-1/2 dozen (1/3 cup sauce).
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Sesame Omelet Spinach Spirals
"The spinach component of this recipe is the tortillas. However, if you wanted to add a bit of fresh spinach on top of the cooked omelet before rolling it up, it would work fine.Taste of Home Test Kitchen"
"In the tortilla"
"Where is the SPINACH?"