[.feature]4[.feature] southwest egglife® wraps
[.feature]2[.feature] small yellow onions, sliced
[.feature]2[.feature] tbsp olive oil
[.feature]½[.feature] cup water
[.feature]4[.feature] oz leftover cooked brisket, shredded
[.feature]1[.feature] large avocado
[.feature]1[.feature] tbsp lime juice
[.feature]1[.feature] tomato, sliced
sea salt and pepper to taste
To make caramelized onions, heat a sauté pan over medium low heat. Add oil and when it is shimmering, add the onions. Sauté the onions, scraping the pan periodically while cooking. If onions start to stick and pan is dry, add a bit of water. Continue adding small amounts of water as needed to keep onions from sticking. Cook for about 20 minutes or until onions are soft, brown and sweet. Set aside.
Next make the avocado mash. Mash the avocado with lime juice. Add salt and pepper to taste.
Gently re-warm the brisket. Top an egglife Original egg white wrap with the brisket, caramelized onions, avocado mash and sliced tomato. Wrap and serve.
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