Ingredients
2 large eggs
2 tbsp (30 mL) milk or water
1/8 tsp (05 mL) EACH salt and pepper
1 tsp (5 mL) oil
2 large whole wheat flour tortillas
1/3 cup (75 mL) chunky salsa
6 oz (175 g) Thinly Sliced Cooked Roast Beef or Steak
1 cup (250 mL) baby arugula, spinach or lettuce
3 tbsp (45 mL) chopped onions (optional)
Instructions
1. Whisk eggs, milk, salt and pepper in a bowl until blended.
2. Heat oil over medium heat in a nonstick skillet. Add eggs and cook, stirring with a heatproof spatula, for 2 minutes or until eggs are fluffy and just set.
3. Lay tortillas on cutting board in single layer. Spoon egg in a strip along the centre, dividing equally. Spoon salsa over egg. Top with roast beef, arugula and onions (if using).
4. Fold up bottom of each tortilla, then roll up to enclose filling. Cut in half to serve.
Notes
• Wrap rolled tortillas individually (before cutting) and refrigerate for up to 2 days. Unwrap then wrap loosely in paper towel to reheat in microwave or enjoy cold.
• Use leftover roast beef, thinly sliced steak or deli roast beef for this recipe.
• Choose one of these Oven Roast cuts: Boneless Prime Rib Premium Oven Roast, Top Sirloin Oven Roast, Outside Round Oven Roast, Inside Round Oven Roast or Sirloin Tip Oven Roast or buy any even-shaped boneless Oven Roast (ideally, a sausage shape). These are great roasts to use for leftovers.
• Wrap leftovers well or store in airtight container. Refrigerate for 3 days or freeze for up to 1 month.