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Prep Time: 10-15 minutes 

Cook Time: 20 minutes 





For the pepper filling

1 tablespoon vegetable oil 
1 red or green bell pepper, sliced thin 
½ small yellow onion, sliced thin 
1 teaspoon ground cumin 
½ teaspoon fine sea salt 
¼ teaspoon freshly ground black pepper 


    For the avocado salsa

    1 Roma tomato, diced 
    ½ avocado, diced 
    ½ lime, juiced 
    ½ jalapeño pepper, seeded & minced 
    2 tablespoons red onion, minced 
    2 tablespoons fresh cilantro, chopped 
    ⅛ teaspoon ground cumin 
    ⅛ teaspoon fine sea salt 


      For assembly 

      4 small Crepini® Egg Wraps with Gluten-Free Grains 
      3 teaspoons vegetable oil
      ½ cup shredded Mexican cheese  



        1. Make the avocado salsa: Add all ingredients to a bowl. Stir to combine and set aside while you prepare the other ingredients. 
        2. Cook the pepper filling: Warm oil in a 10-inch non-stick pan placed on a stove set to medium heat. 
        3. Add sliced pepper, onion, cumin, salt, and pepper to the pan. Cook, stirring constantly until onions and peppers are translucent, 7-9 minutes. Transfer to a plate. 
        4. Place the pan back on the stove set to medium heat and add 1 teaspoon oil.  
        5. Add a Crepini® Egg Wrap to the pan and warm for 15 seconds. 
        6. Flip the Crepini over. Scatter 2 tablespoons cheese over the Crepini and cook until the cheese has melted, 1-2 minutes. 
        7. Transfer Crepini to a plate (or taco stand) and top with cooked pepper and onion mixture, followed by the avocado salsa and any other toppings you want. 
        8. Repeat the process with the remaining Crepinis and ingredients. Serve warm.


          Tips and Tricks

          Short on time? Make a quick avocado salsa!

          In a small mixing bowl combine ½ cup pico de gallo and ½ avocado, diced. Stir to combine. Enjoy!