Southwestern Wrap



  1. In a blender, mix first 8 ingredients for 30 seconds. (Pour liquids first, then add dry ingredients.)
  2. 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.
  3. Saute shallot, green pepper and tomatoes in 1 tablespoon of oil for 5 minutes. Divide sauteed vegetable mixture into 4 parts.
  4. 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