Sesame Omelet Spinach Spirals

• 4 tablespoons tahini
• 4 spinach tortillas (8 inches), warmed
• 6 large eggs
• 2 tablespoons each finely chopped green onion, sweet red pepper and canned water chestnuts
• 2 tablespoons shredded carrot
• 1 teaspoon minced fresh gingerroot
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons sesame oil, divided
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon minced fresh cilantro
• 1 garlic clove, minced
• 1 teaspoon sesame seeds, toasted
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon grated orange zest

1. Spread tahini over tortillas; set aside. In a small bowl, whisk the eggs, onion, red pepper, water chestnuts, carrot, ginger and pepper flakes.
2. Heat a
3. 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.
4. Combine the sauce ingredients; serve with spirals.

tahini, tortillas, eggs, green onion, carrot, fresh gingerroot, red pepper, sesame oil, soy sauce, fresh cilantro, garlic, sesame seeds, rice vinegar, sesame oil, orange zest

Taken from www.tasteofhome.com/recipes/sesame-omelet-spinach-spirals/ (may not work)