Ingredients
4 tablespoons tahini4 spinach tortillas (8 inches), warmed6 large eggs2 tablespoons each finely chopped green onion, sweet red pepper and canned water chestnuts2 tablespoons shredded carrot1 teaspoon minced fresh gingerroot1/4 teaspoon crushed red pepper flakes2 teaspoons sesame oil, dividedDIPPING SAUCE:1/4 cup reduced-sodium soy sauce1 tablespoon minced fresh cilantro1 garlic clove, minced1 teaspoon sesame seeds, toasted1 teaspoon rice vinegar1 teaspoon sesame oil1/4 teaspoon grated orange zest
Preparation
Spread tahini over tortillas; set aside. In a small bowl, whisk the eggs, onion, red pepper, water chestnuts, carrot, ginger and pepper flakes.
Heat a large nonstick skillet over medium heat; lightly brush with some of the oil. Pour 1/3 cup egg mixture into the pan; cook for 1 minute or until set. Flip egg mixture and cook 30 seconds to 1 minute longer or until lightly browned. Place omelet on a tortilla; roll up. Repeat three times, brushing skillet as needed with remaining oil. Cut wraps into 1-in. slices.
Combine the sauce ingredients; serve with spirals.
