Smokehouse Egg White Wraps

Ingredients

8

slices deli ham or smoked turkey

1 1/2 cup / 375 ml

grated smoked cheese such as Okra, Gouda, or Cheddar, divided

4

large tortillas (10inch/25cm)

1 1/3 cup / 325 ml

Naturegg Simply Egg Whites, well shaken

1/2 tsp / 2 ml

each salt and pepper

1/2 tsp / 2 ml

ground cumin

1 tsp / 5 ml

smoked paprika

2 tbsp / 30 ml

balsamic vinegar

1 cup / 250 ml

sliced sweet or red onion

2 cup / 500 ml

each thinly sliced red and yellow pepper

6 tsp / 30 ml

olive oil or vegetable oil, divided

Directions

1. Heat 2 tsp (10 mL) oil in a large, deep skillet set over medium-high heat. Add peppers and stir-fry for 5 minutes. Add vinegar, paprika, cumin and 1/4 tsp (1 mL) each salt and pepper; toss for 2 minutes or until well glazed. Set aside.

2. Lightly beat egg whites with 3 tbsp (45 mL) water and remaining salt and pepper. Working in batches, brush 1 tsp (5 mL) oil in a small nonstick skillet and set over medium-low. Pour one quarter of the egg mixture into pan. Cook, covered, for 2 to 3 minutes or until set. Slide onto a plate and repeat with remaining oil and egg white mixture.

3. To assemble: Lay tortillas on a work surface, sprinkle each with half the cheese and top with an omelette. Arrange an equal portion of ham and pepper mixture down the centre. Top with remaining cheese. Fold in sides to enclose filling. Toast in a sandwich press for 2 to 3 minutes to melt cheese. Cut in half and serve with mayo (if desired).

Tips

1. Don't have a sandwich press? Warm a cast iron or heavy nonstick skillet over medium heat. Add sandwiches in batches, fold-side-down. Use a small heavy skillet or weight to press down on sandwiches as they cook. Toast, turning once, for 2 to 3 minutes.

2. To reduce sodium, use lower sodium ham and omit added salt.