A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Egg Salad Tortilla Wrap
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- #46577
Don't get wrapped up in a complicated lunch when you can make these egg salad tortilla wraps. Thinking low carb? Use large leaves of lettuce as wrappers instead.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
egg salad
2 eggs
2 tablespoons mayonnaise
1/2 teaspoon mustard
salt and pepper
wrap
1 plum tomato
1 (10 inch size) flour tortilla
2 slices Jack cheese
1/2 cup shredded or chopped lettuce
directions
For Egg salad: Gently place eggs in a small saucepan and cover completely with cold water. Bring water to a boil and simmer over medium heat 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.
For 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.
added by
twbart72
nutrition data
743 calories, 55 grams fat, 33 grams carbohydrates, 32 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
June 7, 2011
awesome thanks! exactly what i was looking for! I already had boiled eggs and it was a matter of 2' to make it! vegeterian and tasty !