Western-Stuffed Sandwich Wraps

Prep Time: 10 minutes
Total Time: 20 minutes
Makes: 2


  1. 5 eggs
  2. 3 tbsp (45 mL) milk
  3. salt and pepper to taste
  4. generous pinch each paprika and cayenne pepper
  5. 1/2 cup (125 mL) finely diced ham
  6. 1/4 cup (60 mL) finely diced green pepper
  7. 1/4 cup (60 mL) finely diced onion
  8. 1 tbsp (15 mL) butter
  9. 2 flour tortillas (10 in./25 cm), warmed
  10. 1/2 cup (125 mL) thinly sliced iceberg or leaf lettuce
  11. tomato salsa, optional


  1. In 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.
  2. Add 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.
  3. Mound 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.