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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Wrap up leftover hard-cooked eggs and potatoes from your family feast for a potato-egg salad wrap, done salsa style. Rolled in a whole-wheat tortilla, this hand-held meal delivers protein and fiber, and it’s easy for breakfast or lunch. Ingredients:
1 (29 ounce) can diced potatoes |
1 cup canned salsa |
1/4 cup chopped green onion |
1/4 cup chopped cilantro or 1/4 cup parsley |
4 tortillas (10-inch) |
4 large hard-cooked eggs, chopped |
1/4 cup shredded cheddar cheese |
2 cups shredded dark-green, leafy lettuce |
Directions:
1. Preparation Time: Approximately 10 minutes.
2. Preparation:
3. Combine potatoes, salsa, green onions and cilantro in a medium bowl; toss gently with fork to mix. Warm tortillas.* Spread equal portions of potato-salsa mixture on the bottom half of each tortilla, leaving room on the edges. Sprinkle with eggs and cheese; top with lettuce. Fold side and bottom edges of each tortilla toward the middle over filling, then roll so tortilla covers filling.
4. *For food safety, refrigerate hard-cooked eggs. Discard if they are cracked or if they’re left out of the refrigerator longer than two hours for any reason (decoration, egg hunt). **To make them more pliable before wrapping, warm tortillas: •Microwave oven: 10 to 15 seconds on high heat •Oven: 3 to 5 minutes at 350ºF in aluminum foil •Stovetop: 15 seconds per side over medium-high heat in a large, non-stick skillet.
5. Servings: 4.
6. Nutritional Information Per Serving: Calories 330; Total fat 8g; Saturated fat 3.5g; Cholesterol 220mg; Sodium 650mg; Carbohydrate 58g; Fiber 6g; Protein 16g.
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