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Spanish-Style Brunch Wraps Recipe
Spanish-Style Brunch Wraps Recipe photo by Taste of Home
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Spanish-Style Brunch Wraps Recipe

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4.5 6 2
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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

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

Nutritional Facts

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

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. Yield: 2 servings.
Originally published as Spanish-Style Brunch Wraps in Taste of Home August/September 2009, p26


Reviews for Spanish-Style Brunch Wraps

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
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MY REVIEW
kirbyr69@mac.com User ID: 7515408 261002
Reviewed Feb. 8, 2017

"Tapenade (French pronunciation: ?[tap?'nad], Occitan: tapenada [tape'nad?]) is a Proven?al[1] dish consisting of pur?ed or finely chopped olives, capers, anchovies and olive oil.[2] Its name comes from the Proven?al word for capers, tapenas (pronounced [ta'pen?s]). It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. Sometimes it is also used to stuff poultry for a main course."

MY REVIEW
leeart User ID: 2566328 249521
Reviewed Jun. 17, 2016

"Thie olives are in the tapenade or bruschetta. We enjoyed this wrap for dinner and the bruschetta was a unique and tasty addition to the egg wrap. Also loved the topping. Do it again!"

MY REVIEW
ladychez User ID: 6116144 98880
Reviewed Apr. 24, 2012

"Manchego cheese is from Spain made with sheep milk. Easy, fun and delicious!"

MY REVIEW
sstetzel User ID: 158954 98324
Reviewed Apr. 24, 2012

"Buzzyfive - the recipe refers to "ripe olive bruschetta topping", find it in your Italian foods aisle or near the olive bar.

Manchego is a spanish cheese, very similar to colby."

MY REVIEW
buzzyfive User ID: 5106377 122932
Reviewed Apr. 24, 2012

"How much ripe olives do I use for the topping. That was omitted in recipe."

MY REVIEW
marly456 User ID: 6152919 165573
Reviewed Apr. 24, 2012

"I'm sorry - this is not a review, but a question. What is "manchego" cheese? Thanks"

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