Smoked Salmon And Egg Wraps Recipes

SMOKED SALMON AND EGG WRAPS (CROWD SIZE)

Smoked Salmon and Egg Wraps (Crowd Size) image

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

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 Old El Paso™ flour tortillas for burritos (8 inch; from two 11-oz packages)
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

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 AND EGG WRAPS

Smoked Salmon and Egg Wraps image

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

Ingredients

12 large eggs
1/4 cup snipped fresh dill or 4 teaspoons dill weed
2 tablespoons 2% milk
1/2 teaspoon seasoned salt
10 flour tortillas (8 inches)
1 package (4 ounces) smoked salmon or lox
1/2 cup finely chopped red onion
6 ounces Havarti cheese, thinly sliced

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.

SALMON & EGG WRAPS WITH MUSTARD MAYO

Salmon & egg wraps with mustard mayo image

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

Ingredients

24 slices smoked salmon
6 hard-boiled eggs , cooled, shelled and sliced
2 x 100g bags baby spinach
12 large wraps , we used multigrain
200g light mayonnaise
6 tbsp Dijon mustard
1 small red onion , very finely sliced

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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