California Wrap with Smoked Turkey and Baltimore Brunch Potatoes

California Wrap with Smoked Turkey and Baltimore Brunch Potatoes

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Credit: Alan Morestein
The National Culinary Review, December 2008


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


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.


1 Portion


Main Dish, Poultry, The National Culinary Review

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Association of Nutrition & Foodservice Professionals