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Smoked Salmon and Egg Wraps (Crowd Size)
Smoked Salmon and Egg Wraps (Crowd Size)
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Prep Time:
10 minutes
Total Time:
30 minutes
Elevate your brunch with a cheesy egg and smoked salmon wrap.
Ingredients:
  • 12 eggs
  • 2 tablespoons milk or water
  • 1/2 teaspoon seasoned salt
  • 1/4 cup chopped fresh or 1 tablespoon dried dill weed
  • 12 tortillas from 2 packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 package (4 1/2 oz) smoked salmon, broken into pieces
  • 1/2 cup finely chopped red onion
  • 1 1/2 cups shredded Havarti cheese (6 oz)
  • Dill weed sprigs, if desired
Instructions:
  • Preheat the oven to 350°F. Cover a 15 1/2x10 1/2x1 inch jelly roll pan with foil. In a large bowl, whisk together eggs, milk, and seasoned salt until smooth and uniform in color.
  • Prepare a 12-inch nonstick skillet by spraying it with cooking spray. Transfer the egg mixture into the skillet. Allow the mixture to set at the bottom and side of the skillet, then gently lift the cooked portions with a spatula to allow the uncooked portion to flow to the bottom. Avoid stirring constantly. Cook for 8 to 10 minutes or until the eggs are thickened but still moist. Mix in the chopped dill weed.
  • Generously layer 1/3 cup of eggs down the center of each tortilla, then add salmon, onion, and cheese on top. Fold the sides over the filling, leaving the center open, then roll up the tortillas starting from one of the open ends. Arrange the wraps in a baking pan with the seam side down, cover with foil, and bake for approximately 10 minutes until the cheese is melted. Finally, garnish with fresh dill sprigs before serving.

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