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| Description: | 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. | |
| Time: | 10 min (10 min to prepare, 0 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 can (29 ounces) diced potatoes 1 cup canned salsa 1/4 cup chopped green onions 1/4 cup chopped cilantro or parsley 4 each (10-inch) whole-wheat or tomato-flavored tortillas 4 each large hard-cooked eggs, chopped* 1/4 cup shredded Cheddar cheese 2 cup shredded, dark-green, leafy lettuce |
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| Directions: | ||
| 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. | ||
| Notes: | ||
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