Western-Stuffed Sandwich Wraps
Prep Time
Serves
Cooking Mode
5 eggs
3 tbsp milk
salt and pepper to taste
generous pinch each paprika and cayenne pepper
½ cup finely diced ham
¼ cup finely diced green pepper
¼ cup finely diced onion
1 tbsp butter
2 flour tortillas , warmed
½ cup thinly sliced iceberg or leaf lettuce
tomato salsa, optional
5 eggs
3 tbsp milk
salt and pepper to taste
generous pinch each paprika and cayenne pepper
½ cup finely diced ham
¼ cup finely diced green pepper
¼ cup finely diced onion
1 tbsp butter
2 flour tortillas , warmed
½ cup thinly sliced iceberg or leaf lettuce
tomato salsa, optional
Directions
1In bowl, whisk together eggs, milk, salt, pepper, paprika and cayenne. Stir in ham, green pepper and onion. Meanwhile, melt butter in large non-stick skillet over medium heat.
2Add egg mixture to skillet. When it begins to set, gently move a heatproof spatula across bottom and sides of skillet to form large, soft curds. Continue cooking until the eggs are cooked, but still moist.
3Mound a "row" of egg mixture across centres of both tortillas. Sprinkle with lettuce. Fold over sides of each tortilla and roll each into a closed cylinder. Slice each wrap in half and serve, if desired, with salsa.
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Personal Note
Personal Note