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Smoked Salmon and Egg Wraps

 Smoked Salmon and Egg Wraps
These hearty breakfast roll-ups are great when you're serving a crowd. Everyone enjoys the smoked salmon flavor, which is nicely accented by a hint of dill in the eggs. —Mary Lou Wayman, Salt Lake City, Utah
10 ServingsPrep/Total Time: 25 min.


  • 12 eggs
  • 1/4 cup snipped fresh dill or 4 teaspoons dill weed
  • 2 tablespoons 2% milk
  • 1/2 teaspoon seasoned salt
  • 10 flour tortillas (8 inches)
  • 1 package (4 ounces) smoked salmon or lox
  • 1/2 cup finely chopped red onion
  • 6 ounces Havarti cheese, thinly sliced


  • In a large bowl, whisk the eggs, dill, milk and seasoned salt. Coat a
  • large nonstick skillet with cooking spray and place over medium
  • heat. Add egg mixture. Cook and stir over medium heat until eggs are
  • completely set.
  • Spoon a scant 1/3 cup egg mixture down the center of each tortilla.
  • Top with salmon, onion and cheese. Fold opposite sides of tortilla
  • over filling (sides will not meet in center). Roll up tortilla,
  • beginning at one of the open ends. Place the wraps, seam side down,
  • in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
  • Cover and bake at 350° for 10 minutes or until cheese is melted.
  • Yield: 10 servings.
Nutritional Facts: 1 wrap equals 314 calories,

2 of 2

Smoked Salmon and Egg Wraps (continued)

Nutritional Facts: 15 g fat (6 g saturated fat), 273 mg cholesterol, 733 mg sodium, 27 g carbohydrate, trace fiber, 18 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.