Habanero Breakfast Wrap
Rate this recipe for points
30
Ingredients
Breakfast Wrap:
- 4 Dempster’s® Whole Wheat Large Tortillas
- 2 - 9oz (.25 Kg) Striploin Steaks
- 6 Large Eggs
- 2 Tbsp (30g) Unsalted Butter
- 1 Tbsp (15mL) Avocado Oil
- Salt and Pepper, to taste
- 1 - 14oz (398mL) Can of Pinto Beans
- 1 Cup (250mL) Salsa or Pico De Gallo
- 1 Cup (250g) Cheddar Cheese, shredded
- 1 Cup (250g) Pepper Jack Cheese, shredded
- 1/2 Cup (125mL) Sour Cream
- 4 Tbsp (60mL) Habanero Hot Sauce
Marinade:
- 2 Tbsp (30mL) Apple Cider Vinegar
- 1 Tbsp (15mL) Olive Oil
- 1 Tsp (5mL) Lime Juice
- 1 Tbsp (15mL) Habanero Hot Sauce
- 1 Tbsp (15mL) Honey
- 1 Tsp (5g) Garlic Powder
- Salt & Pepper, to taste
Directions
- Combine all the marinade ingredients together in a shallow bowl or resealable plastic bag.
- Add in steaks to coat with marinade, then, cover bowl or close bag and allow to flavours to combine for at room temperature for 30 minutes or refrigerate overnight.
- Whisk eggs together in a bowl and season with salt & pepper, to taste.
- Heat a non-stick pan over medium heat and add butter to melt.
- Swirl pan to coat with melted butter.
- Add in eggs and cook for about 3-4 minutes,
- until nearly set, but, not dry and remove from heat.
- Drain and rinse pinto beans, into a mixing bowl, to combine with salsa.
- Allow steaks to come to room temperature for 30 minutes (if marinated overnight in the refrigerator).
- Heat avocado oil, in a heavy cast-iron/non-stick skillet over medium-high heat until shimmering.
- Place steaks in skillet and cook for 4-5 minutes per side without touching. Using tongs to flip steaks.
- Cook to medium or 145°f (63°c) internal temperature.
- Allow to rest for about 5 minutes before slicing into strips.
- Evenly divide and spread the tortillas with a small amount of sour cream and then layer with cooked eggs and steak strips, in the middle of each tortilla.
- Spoon pinto beans onto each tortilla, then, layer with salsa or Pico de Gallo, shredded cheddar cheese, and shredded pepper jack cheese.
- Fold in both left and right edges and roll up from the bottom to form a tight neatly rolled wrap.
- Transfer to a hot grill or frypan to reheat and crisp the wrap.
- Serve with additional salsa and hot sauce, for dipping.