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Freeze-Ahead Breakfast Wraps

Make these wraps anytime and stick them in the freezer for your next excursion.
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Servings 6

Ingredients
  

Wraps

  • 2 Tablespoons olive oil
  • 2 Cups sweet potato peeled, diced
  • 2 Teaspoons sweet smoked paprika
  • 1 Cup shallot finely diced
  • 1 Cup red bell pepper diced
  • 2 Oz goat cheese
  • 1 Cup baby spinach leaves chopped
  • 8 eggs beaten
  • 6 10 inch tortillas

Smoky red pepper “ketchup”

  • 1 Teaspoon olive oil
  • 1 red bell pepper
  • 6 baby plum tomatoes
  • 2 Medjool dates pitted
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon sweet smoked Spanish paprika
  • 1/8 Teaspoon hot Spanish paprika

Instructions
 

  • For wraps, in large skillet on medium-high, heat 1 Tbsp olive oil, add sweet potatoes, and cook for about 5 to 7 minutes, stirring occasionally. Once sweet potatoes are tender, pour into bowl and add sweet smoked paprika; stir through.
  • In the same skillet, add 1 Tbsp olive oil, shallots, and red bell pepper and cook on medium-low heat for 2 to 3 minutes, until soft and shallots are translucent. Scrape into bowl with sweet potatoes and add goat cheese and spinach leaves; stir to combine.
  • Wipe out skillet, add remaining 1 tsp olive oil, and heat on medium. Pour in beaten eggs and stir while cooking until you have a loose custard, approximately 3 minutes. Add vegetables from bowl into skillet and stir through to combine, being careful not to overcook eggs. Remove from heat.
  • Lay out tortillas, divide egg-vegetable mixture evenly among them, and wrap or roll. Allow to cool completely and pack for freezing.
  • To make ketchup, rub red bell pepper and tomatoes with olive oil, add to baking dish, then place under oven broiler. Turn pepper, broiling for 5 minutes on each side, until the whole pepper is blackened. Toss tomatoes occasionally and remove them in advance of the pepper if they’re getting too dark. They should be slightly charred. When pepper is black on all sides, remove from oven and place in paper bag to cool. Tomatoes can cool in baking dish.
  • Meanwhile, in food processor, pulse dates to chop. Once bell pepper is cool, remove and discard skin. In bowl of food processor, place pepper, tomatoes, and remaining ingredients and pulse until you have a sauce with a loose texture. Seal in container and refrigerate or freeze.
  • When it’s time to cook, thaw wraps and sauce in fridge or cooler for 8 hours or overnight. To cook wraps, warm on medium-hot grill for 5 to 7 minutes each side, until center of wrap is warm.