Restaurants›Okanagan Street Food›Veggie Wrap Recipe

Veggie Wrap Recipe

Inspired by Okanagan Street Food
Time40m
Serves4

Scrambled egg, black beans, mushrooms, caramelized onions, pan-seared potato, aged cheddar and fresh salsa grilled in a flour tortilla

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Ingredients

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Vegetables & Eggs

Spices & Condiments

Method

Preparation

1

Caramelize the Onions

Slice the onion thinly and heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15-20 minutes. Set aside.

2

Cook the Mushrooms

In the same skillet, add another tablespoon of olive oil and add the mushrooms. Cook until they are browned and tender, about 5 minutes. Set aside.

3

Prepare the Potato

Peel and dice the potato into small cubes. Boil in salted water until tender, about 10 minutes. Drain and then pan-sear in a skillet with a little olive oil until crispy, about 5 minutes.

4

Scramble the Eggs

In a bowl, whisk the eggs with salt and black pepper. Pour into a non-stick skillet over medium heat and scramble until cooked through, about 3-4 minutes. Add black beans and mix well.

Assembly

5

Assemble the Wraps

Lay a tortilla flat and spread a portion of the scrambled eggs and beans mixture in the center. Top with caramelized onions, mushrooms, pan-seared potatoes, and aged cheddar cheese.

6

Grill the Wraps

Fold in the sides of the tortilla and roll it up tightly. Heat a grill pan over medium heat and grill each wrap for about 2-3 minutes on each side until golden brown and crispy. Serve with fresh salsa.