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Spanish-Style Brunch Wraps

 Spanish-Style Brunch Wraps
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
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 3 Eggland's Best 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

  • In a small bowl, whisk the eggs, cheese, oregano and pepper; set
  • aside.
  • 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.
  • Spread tortillas with tapenade. Spoon egg mixture off center onto

2 of 2

Spanish-Style Brunch Wraps (continued)

Directions (continued)

  • tortillas; roll up tightly. Cut wraps in half. Combine topping
  • ingredients; drizzle over wraps. Serve immediately. Yield: 2
  • servings.
Nutritional Facts: 1 wrap equals 437 calories, 26 g fat (5 g saturated fat), 319 mg cholesterol, 640 mg sodium, 38 g carbohydrate, 1 g fiber, 15 g protein.