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Egg & Veggie Wrap




Source of Recipe


Macklinda


List of Ingredients




Egg & Veggie Wrap

4 10-inch flour tortillas
2 medium ripe avocados, peeled, seeded, and mashed, about 1 cup
1 1/3 cups sliced fresh spinach
4 hard-cooked eggs, quartered*
1 cup thinly-sliced mushrooms
1/2 cup plain low-fat yogurt
1/4 to 1/2 cup salsa
Green onions, optional
Tomatoes, optional
Cilantro, optional


Recipe




Lay tortillas on cutting board. Spread each with 1/4 cup avocado. Top each with 1/3 cup spinach, 1 egg, and 1/4 cup mushrooms. Dollop with 2 tablespoons yogurt and salsa to taste. Roll each burrito style. Cut burrito in half and tie each half with green onion strips, if desired. Garnish with chopped fresh tomatoes and cilantro, if desired.

*To hard cook, place eggs in a single layer in saucepan with enough tap water to come at least I inch above them. Cover the pan and quickly bring just to boiling. Turn off heat, and, if necessary, remove pan from burner to prevent further boiling. Let eggs stand in water with cover on for about 15 minutes for Large (about 18 minutes for Extra Large and about 12 minutes for Medium). Immediately run cold water over eggs until completely cooled. Refrigerate in their cartons.

Makes 4 servings

Nutritional information per serving 1/4 recipe using about 1/3 cup salsa without optional ingredients: Calories 383, Protein 15g, Carbohydrates 40g. Total Fat 19g, Cholesterol 214mg, Sodium