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Paisano Breakfast Wrap
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Flour tortillas (tomato, pesto or spinach flavored) |
- |
12 (10 in.) tortillas |
| Sour cream |
12 oz. |
- |
| Prepared pesto |
12 oz. |
- |
| Cooked and seasoned risotto |
2 lb. 4 oz. |
1 qt. |
| Butter or margarine |
2 oz. |
1/4 cup |
| Bell peppers, diced |
4 oz. |
1 cup |
| Mushrooms, sliced |
4 oz. |
1 cup |
| Garlic, minced |
- |
1 1/2 tsp. |
| Cooked Italian sausage, crumbled or diced |
8 oz. |
- |
| Eggs |
2 lb. 8 oz.* |
23 Large |
| Tomatoes, diced |
6 oz. |
1 1/2 cups |
| Olives, sliced |
4 oz. |
3/4 cup |
| Mozzarella cheese, shredded |
8 oz. |
2 cups |
| Fresh oregano, chopped |
- |
2 Tbsp. |
| Fresh basil, chopped |
- |
2 Tbsp. |
| Green onions, sliced |
1 oz. |
1/2 cup |
DIRECTIONS
- Allow tortillas to come to room temperature.
- Blend sour cream and pesto; refrigerate until needed. Keep risotto warm.
- Sauté peppers, mushrooms, and garlic in butter for 2 to 3 minutes. Add sausage; heat through.
- Pour eggs over meat mixture and scramble until soft. Stir in tomatoes and olives. Add cheese. When cheese begins to melt, gently stir in herbs. Cook until firm throughout with no visible liquid egg remaining. Sprinkle green onions over eggs. Keep warm until serving.
- To assemble wraps, portion 3 oz. (1/3 cup) risotto across center of tortilla. Add about 1 cup eggs (#8 scoop) and 2 oz. pesto cream. Roll up tightly. Garnish as desired. Serve immediately.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than 1 hour (including preparation and service time).
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