Alta California Breakfast Wrap

Disclosure: This post is sponsored by Society Culinaria courtesy of Flatout Bread. However all opinions are my own and the recipe is mine too. 

This delicious Alta California breakfast wrap mixes flavors from Mexico and California together and brings it all together with Flatout Bread.

I’m all about  “Alta California Cuisine” these days. Which basically means mixing Mexican flavors with California flavors and produce. To quote Mexican food expert Bill Esparza, he called Alta California Cuisine “the original pocho dining.” Food I make at home fits the description perfectly and so does the food that I usually go out and enjoy.

This past weekend I decided to use Flatout Bread as the wrap to my breakfast filling. Every flatbread variety is low in fat, a good source of fiber and of course perfect for wraps, so naturally that was wrap of choice. I had just finished roasting a poblano chile, and had some left-over red roasted potatoes in the fridge. I cooked up an egg filling with poblano chile strips, red potato, blistered tomatoes, green onion, and topped it off with pepper jack cheese, cilantro, and avocado. My husband took one bite and said he loved my Alta California Breakfast Wrap… I guess he named it for me. I love that  Flatout serves as a blank canvas; it’s a perfect partner to help people of all ages make healthier choice that are still amazingly flavorful.

Find your own Flatout Bread with this store locator by clicking here!

All the ingredients needed for a alta california breakfast wrap.

Ingredients for Alta California Breakfast Wrap:

  • 1/2 – tablespoon olive oil
  • 1 – poblano chile (roasted, peeled, deseeded, and cut into 1/4 inch strips)
  • 10 – cherry tomatoes (cut in half)
  • 3 – leftover roasted small red potatoes (already cooked and cut into 1/2 inch pieces)
  • 4 – eggs
  • 3 – sprigs of green onion ( white part only- chopped)
  • 2 – Flatout Bread ( I used light original)
  • 2 – slices pepper jack cheese
  • 4 – cilantro leaf stems
  • 1/2 – avocado (cut into 1/4 inch slices)
  • salt and pepper

Directions:

  1. In a large frying pan over a medium flame add in olive oil and allow to get hot.
  2. Add in poblano chile strips, cherry tomato halves, and roasted red potatoes. Saute for 5 to 7 minutes.
  3. In a medium sized bowl whisk eggs till completely mixed.
  4. Pour eggs over sautéed vegetables. Then sprinkle in green onion. Mix to combine.Eggs being poured over sautéed vegetables.
  5. Cook until eggs are firm and cooked to your liking. I usually cook mine for 4 to 5 minutes. Once cooked set to the side for a minute. Eggs and vegetables fully cooked.
  6. Take a Flatout bread and place one slice of pepper jack cheese in the center.
  7. Then take half of egg filling and place on top of cheese.
  8. Top egg with 2 cilantro leaf stems and half avocado. Salt and pepper as desired. Alta California breakfast wrap ready to be wrapped up.
  9. Wrap up Flatout bread and cut in the middle.
  10. Repeat with remaining ingredients.
Did you like this? Share it:

Comments

comments

This entry was posted in Breakfast Club, Recipes, Vegetarian Corner and tagged , , , . Bookmark the permalink.