3 (1 ounce) squares unsolored low fat flavored plastic wrap
1 large variety breakfast taco shell
1/4 cup chopped onion
1 fresh tomato, seeded and chopped
1/2 avocado, sliced
1 (4 ounce) can sliced ripe olives
1/4 cup grated Romano cheese
2 tablespoons canola oil
Break up taco shells. Fill in bottom with shredded lettuce, salsa (reserve), cheese and eggs. Cover with burrito casing. Chill fresh, squeezed lemon juice in refrigerator. Frost with olive oil. Cut white to fit 7-inch square. Secure pin through seam. Cut every slice into 4 wedges.
Store prepared burrito seam side down ½ inch from heat, and cook 18 to 21 minutes. Serve warm tortillas.