SMOKED SALMON AND EGG WRAPS
These hearty breakfast roll-ups are great when you're serving a crowd. Everyone enjoys the smoked salmon flavor, which is nicely accented by a hint of dill in the eggs. -Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the eggs, dill, milk and seasoned salt. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture. Cook and stir over medium heat until eggs are completely set. , Spoon a scant 1/3 cup egg mixture down the center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at 1 of the open ends. Place the wraps, seam side down, in a 15x10x1-in. baking pan coated with cooking spray. , Cover and bake at 350° for 10 minutes or until cheese is melted.
Nutrition Facts : Calories 314 calories, Fat 15g fat (6g saturated fat), Cholesterol 273mg cholesterol, Sodium 733mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.
SMOKED SALMON AND EGG WRAPS (CROWD SIZE)
Looking for something to serve for brunch beyond egg bakes? Wrap up brunch in a tortilla filled with a cheesy egg and salmon filling.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with foil. In large bowl, beat eggs, milk and seasoned salt thoroughly with fork or wire whisk until a uniform yellow.
- Spray 12-inch nonstick skillet with cooking spray. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 8 to 10 minutes or until eggs are thickened throughout but still moist. Stir in chopped dill weed.
- Spoon about 1/3 cup eggs down center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of each tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in pan. Cover with foil. Bake about 10 minutes or until cheese is melted. Garnish with dill weed sprigs.
Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 220 mg, Fiber 2 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
SMOKED SALMON WRAP
Steps:
- In a small bowl, mix cream cheese with chopped herbs and set aside. Slice cucumber very thinly lengthwise using a mandolin or very sharp knife. Spread 3/4 of a tortilla with a layer of the cream cheese mixture (this way the spread won't ooze out when you roll it). With the uncovered portion at the top, arrange a layer of cucumber slices vertically from the bottom edge of the tortilla and then a layer of salmon slices horizontally. Roll tightly. (Use a sushi mat if you own one.) Chill, seam side down, covered with a slightly damp paper towel and plastic wrap. When ready to serve, cut on the bias in 1 1/2-inch slices, discarding uneven ends, and arrange on a serving platter.
SALMON & EGG WRAPS WITH MUSTARD MAYO
These tasty wraps are a great way of feeding friends, just lay all the ingredients on a platter so everyone can assemble their own
Provided by Good Food team
Categories Lunch, Main course
Time 20m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the mayonnaise and mustard, divide into 2 small bowls, then stir the onion into one bowl.
- To assemble, spread a layer of the onion mayonnaise over each wrap and add 2 slices of smoked salmon, some sliced hard-boiled egg and a generous helping of spinach to each. Roll up tightly. The wraps can be made several hours ahead and kept covered in the fridge. To serve, cut each wrap on the diagonal into 2 pieces. Serve with the extra mustard mayo for drizzling.
Nutrition Facts : Calories 356 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 4.31 milligram of sodium
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- Spray large skillet with nonstick cooking spray. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 8 to 10 minutes or until eggs are thickened throughout but still moist. Stir in chopped dill weed.
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