Egg Salad Wraps Oct 13, 2005 12:22:30 GMT -6
Post by chief_cook2 on Oct 13, 2005 12:22:30 GMT -6
Egg Salad Wraps
6 large hard cooked eggs, peeled and chopped
2 large avocados, thinly sliced
Juice of 1 lime
2 containers (6 oz. ea.) low fat plain yogurt
1 cup Pico de Gallo, hot or mild, recipe follows
Salt and ground black pepper
6 fat free or low carb flour tortillas
1 bag (5 oz.) baby spinach leaves
1. Place 6 eggs in a sauce pan with enough water to cover the eggs. Bring the water to a boil over
high heat. Cover the pan; turn heat off and let eggs sit for 30 minutes. Remove eggs from hot water
and rinse with cold water till cool. Peel eggs and chop.
2. Thinly slice avocados and toss gently in lime juice; set aside. Combine the chopped eggs, 1 container
plain yogurt and pico de gallo in a small bowl. Season to taste with salt and pepper and set aside.
3. Spread 2 tablespoons of plain yogurt on each tortilla. Arrange 12 baby spinach leaves in the center
of the tortilla. Divide the egg mixture down the center of each tortilla and top with 2 avocado slices and 6
more spinach leaves.
4. Roll each tortilla, and secure with a toothpick. Arrange the wraps on a platter lined with the remaining
spinach leaves. Serve cold.
Makes 6 wraps.
~~~Pico de Gallo~~~
6 medium tomatoes, diced
1 medium onion, diced
1/4 cup fresh cilantro, chopped.
2 fresh serrano or jalapeño peppers, seeded and minced, or to taste
Pinch garlic powder
Salt, to taste
Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes.