6 large H-E-B Eggs
2 Fresher Lasting Jumbo Avocados
* juice of 1 lime
2 containers H-E-B Plain low Fat Yogurt (6 oz.)
1 cup H-E-B Fresher Lasting Pico De Gallo, hot or mild
6 H-E-B Fat Free or Low Carb Flour Tortillas
1 bag Baby Spinach Leaves (5 oz.)
Place 6 eggs in a saucepan with enough water to cover the eggs. Bring
the water to a boil over high heat. Cover the pan and reduce heat to l
ow and cook eggs for 13 minutes. Remove from water and rinse with cold
water till cool. Peel eggs and chop.
Thinly slice avocados and toss gently in lime juice; set aside. Combi
ne the chopped eggs, 1 container plain yogurt and pico de gallo in a s
mall bowl. Season to taste with salt & pepper and set aside.
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 m
ore spinach leaves.
Roll each tortilla (like a taco) and secure with a toothpick. Arrange
the Egg Salad Wraps on a platter lined with the remaining spinach lea
ves. Serve cold.
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