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 low 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. Combine the chopped eggs,
1 container plain yogurt and pico de gallo in a small bowl. Season to taste with salt & p
epper and set aside.
Spread 2 Tablespoons of plain yogurt on each tortilla. Arrange 12 baby spinach leaves in t
he 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.
Roll each tortilla (like a taco) and secure with a toothpick. Arrange the Egg Salad Wraps
on a platter lined with the remaining spinach leaves. Serve cold.
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