SOUTHWESTERN WRAP
INGREDIENTS:
- 1/4 cup white or yellow corn flour
- 1/4 cup whole wheat pastry flour
- 1 tablespoon flaxseed meal
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup filtered water
- 1 tablespoon canola oil
- 1 tablespoon chopped cilantro
------------------------ - 1/2 cup chopped shallot or onion
- 1/2 cup chopped green pepper
- 3 chopped plum tomatoes
- 4 six-inch omelets (1 large egg per omelet)
- 1 cup shredded cheddar cheese, divided into 4 parts
- extra oil for cooking
DIRECTIONS:
- In a blender, mix first 8 ingredients for 30 seconds. (Pour liquids first, then add dry ingredients.)
- Heat a nonstick, lightly oiled 7 inch skillet over a medium heat. (Use about 1/2 teaspoon of oil, spread with a pastry brush). Pour 1/4 cup of batter into skillet and tilt to spread batter evenly. Cook for 1-2 minutes per side until lightly brown. Repeat with remaining batter. Makes 4 wraps.
- Saute shallot, green pepper and tomatoes in 1 tablespoon of oil for 5 minutes. Divide sauteed vegetable mixture into 4 parts.
- Prepare omelets, one at a time. Place 1/4 of vegetables on each omelet, top with 1/4 cup of cheddar cheese and let it melt. Top each wrap tortilla with omelet and roll into a wrap or fold in half.
Recipe posted 5.5.2013
Egg-Wraps Recipes