Onion-Yogurt Kubos Wraps

1In a medium bowl, beat the eggs (2 large) with 1/4 teaspoon salt (½ teaspoon) and 1/8 teaspoon black pepper. Add the bread cubes (kubos) to the egg mixture and toss gently to coat. Set aside to soak for 5 minutes.

2Heat olive oil (1 tablespoon) in a large non-stick skillet over medium heat. Add the soaked kubos in a single layer and fry until golden brown and crispy on all sides, about 5-7 minutes. Remove the kubos from the skillet and drain on paper towels.

3In the same skillet, add butter (1 teaspoon) and reduce heat to medium-low. Add the sliced onions with a pinch of salt (½ teaspoon) and pepper. Sauté slowly, stirring occasionally, until onions are soft and caramelized, about 8 minutes. Remove from heat.

4In a small bowl, combine the yogurt, lemon juice (1 teaspoon), smoked paprika (½ teaspoon) (if using), remaining salt (½ teaspoon), and pepper. Stir well to make the tangy yogurt dressing.

5Warm the flour tortillas (2 large) briefly in a dry skillet or microwave until pliable.

6To assemble each wrap, spread a generous spoonful of the yogurt dressing over the tortilla. Top with a layer of crispy kubos, then a layer of sautéed onions. Garnish with fresh parsley or cilantro leaves.

7Fold the sides of the tortilla over the filling and roll tightly to form a wrap. Serve immediately while kubos are still crisp and yogurt is cool.