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Sesame Omelet Spinach Spirals

 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
30 ServingsPrep: 25 min. Cook: 10 min.


  • 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
  • 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

2 of 2

Sesame Omelet Spinach Spirals (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 piece with 1/2 teaspoon sauce equals 51 calories, 3 g fat (1 g saturated fat), 40 mg cholesterol, 121 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.