Wednesday, July 23, 2014

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Breakfast Wrap with Scrambled Eggs, Chipotle Peppers and Avocado

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Rochester: Breakfast Wrap with Scrambled Eggs, Chipotle Peppers and Avocado
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SERVES:
1

INGREDIENTS:

one 10-inch flour burrito round

2 eggs
1 tsp canned minced chipotle pepper (in adobo)
1-2 tsp vegetable oil for cooking egg

approx. 1/4 - 1/3 cup grated cheddar cheese
2-3 Tbs well drained tomato salsa
approx. 1/3 cup diced ripe avocado
4-5 sprigs fresh cilantro

PROCEDURE:

There's not a ton of prep work involved with this. You just need to grate a handful of cheddar cheese and dice as much ripe avocado as you think you'll need and, as far as the chipotle peppers go, scrape the seeds out of one large pepper and then finely mince the pepper, keeping in mind that the adobo sauce can stain whatever surface you're working on.

Make one wrap at a time by adding 1 - 2 tsp of vegetable oil to a medium size nonstick pan on medium heat and, while that's heating up, add 1 tsp minced chipotle pepper to two beaten eggs and whisk to combine.

When the oil is hot add the eggs to the pan, stir them around a bit and, just as the eggs start to set up, add some grated cheese and stir that in to melt.

Once the eggs are cooked to your liking, slide them into the center of the burrito shell and then top that with a little well drained tomato salsa, add some diced avocado and a few sprigs of cilantro, fold the edges in and tightly roll it up.

Serve it up just like that or slice it in half before serving.

HINTS:

There are no exact amounts for a wrap like this. Make sure to drain salsa well or the wrap will leak a bit as you're eating it.

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