Pan-heated flour tortillas spread with CREAMY OLIVE SAUCE. Layered with arugula, PEPPERONI & PEPPER JUST EGG OMELET and fresh tomatoes!

Makes 4-6 small wraps


2 T. extra virgin olive oil

1 sm. green pepper, diced

1/2 lg. sweet onion, peeled and diced, 1/2 inch squares

salt, pepper and garlic powder to taste

4.2 oz. pkg. YVES vegan pepperoni, cut in half and separated

3 T. Balsamic vinegar

1 c. JUST EGG LIQUID (shake well before using)

In large nonstick skillet, over medium heat, melt oil.

Add green pepper, onion. Stir to coat and sauté till almost soft.

Add salt, pepper and garlic powder to taste. Stir and cook a few minutes longer.

Add pepperoni and Balsamic vinegar. Stir well and cook till all liquid evaporates.

Smooth solids evenly in pan.

Pour JUST EGG evenly over veggies then let set till egg bubbles up and egg firms up on the bottom.

Using wide spatula, cut in half, then flip over. Cook on that side, press down to release more egg liquid, cook then flip again till all liquid is congealed.

Optional: Top with shredded dairy free Parmesan, cover and cook on low heat till cheese softens. Add a little cold water (1T.) to pan before covering if needed to create steam. – I used Follow Your Heart brand parmesan shreds.

CREAMY OLIVE SAUCE: Makes 1-1/2 cups

8 oz. pkg. dairy free sour cream – I used Tofutti brand

1/2 t. salt plus to taste

2 t. sugar

1 t. garlic powder

1 t. smoked paprika

1 t. ground fennel seed

2 T. lemon or lime juice

12 sm. pitted Kalamata olives

1/2 c. AGAR GEL

Place all sauce ingredients in blender or food processor and blend till smooth.


7 inch whole wheat flour tortillas

fresh arugula leaves

red grape tomatoes cut in half from end to end

ASSEMBLY: Per wrap

Heat each tortilla in hot skillet till soft being careful not to burn or harden. You want it to roll without cracking. Transfer to board.

Spread each tortilla evenly with sauce.

Top with arugula.

Slice omelet into 1 inch wide strips and place a couple in center of greens.

Top with a few tomatoes, then roll. Heat skillet till hot and place tortilla roll flap-side-down and cook just a minute to seal.

Lift to board, cut in half, plate and serve.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.


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