California Wrap with Smoked Turkey and Baltimore Brunch Potatoes
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Alan Morestein
The National Culinary Review, December 2008
Ingredients
Sandwich
2 T. fresh guacamole
1 10-inch whole-wheat flour tortilla, warmed
3 large eggs, scrambled
2 strips applewood-smoked bacon, diced, cooked, well-drained
3 oz. house-smoked turkey breast. thinly sliced
2 oz. white Cheddar cheese. shredded
Baltimore Brunch Potatoes
3 oz. potatoes. peeled. cut in ½-inch cubes
Canola oil, as needed
Kosher salt and freshly ground black pepper, to taste
Dash Old Bay seasoning
Instructions
Sandwich
Method: Spread guacamole inside tortilla. Add eggs and bacon. Layer with turkey slices and Cheddar. Roll up tightly; cut on diagonal.
Baltimore Brunch Potatoes
Method: Parboil potatoes until just tender. Drain. For service, heat oil in small skillet; saute potatoes until hot throughout. Season with salt, pepper and Old Bay.
Yield
1 Portion
Tags
Main Dish, Poultry, The National Culinary Review
ACF reserves the right to remove inappropriate comments.
