Egg Salad Tortilla Wrap
Egg Salad Tortilla Wrap
Makes 1 serving For egg salad: 2 eggs 2 tablespoons mayonnaise 1/2 teaspoon mustard Salt and pepper For wraps: 1 plum tomato 1 10-inch flour tortilla 2 slices Jack cheese 1/2 cup shredded or chopped lettuce To prepare egg salad: Gently place eggs in a small saucepan and cover completely with cold water. Bring water to a boil and simmer over mediumheat for 10 minutes. Turn off heat and let eggs stand in water until they are cool. Peel eggs and dice them into 1/4-inch pieces. Place eggs, mayonnaise and mustard in small bowl and stir until well combined. Season to taste with salt and pepper. To prepare the wrap: Cut tomato in half; remove and discard seeds. Chop tomato into 1/4- to 1/2-inch pieces. Lay tortilla in center of microwave-safe place; heat on high for 10 seconds to soften tortilla. Place cheese slices down the center of the tortilla, leaving a 2 1/2-inch border at bottom. Spoon egg salad over cheese. Arrange lettuce over egg salad and sprinkle with tomatoes. Fold up bottom of tortilla and tightly fold over sides to form the wrap. Nutritional Information Per Serving: Calories,684.7; protein, 28.5 grams; carbohydrates, 24.9 grams; total fat, 52.9 grams; cholesterol, 504 milligrams; saturated fat, 17.5 grams; dietary fiber, 2.4 grams; sodium, 2025 milligrams; sugar, 2.2 grams; vitamin A, 358.4 retinol equivalents; vitamin C, 12.8 milligrams; calcium, 508.4 milligrams; iron, 3.4 milligrams; alcohol, 0 grams Jenn B In SWMO http://groups.yahoo.com/group/Recipe_USA_Group/ -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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