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Nutrition Facts
Serving Size 271 g
(Approx. 6 Servings)
Amount Per Serving
Calories 280 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 3.5 g 18%
Trans Fat 0.5 g
Cholesterol 180 mg 60%
Sodium 540 mg 23%
Total Carbohydrate 22 g 7%
Dietary Fiber 9 g 36%
Sugars 5 g
Protein 16 g
Vitamin A 40% Iron 8%
Vitamin C 30% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Egg Salad Wrap

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

6 H-E-B Cage-Free Large Brown Eggs
2 avocado, sliced
1 lime, juiced
12 Oz Dannon Low-Fat Plain Yogurt
1 cup(s) H-E-B Medium Pico de Gallo
6 Mission Carb Balance Soft Tortillas
5 Oz H-E-B Baby Spinach
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Place 6 eggs in a saucepan with enough water to cover them.
Bring water to boil over high heat, cover and turn off heat. Leave eggs on stove 13 minutes.
Remove eggs from pot and rinse with cold water until cool.
Peel and chop eggs.
Toss avocados in lime juice and set aside.
Combine chopped eggs, 6 ounces of yogurt and pico de gallo in small bowl. Set aside.
Spread 2 tablespoons yogurt on each tortilla.
Arrange 12 baby spinach leaves in the center of tortilla.
Divide egg mixture down the center of each tortilla, then top with 2 avocado slices and 6 more spinach leaves.
Roll each tortilla like a taco and secure with a toothpick.
Arrange wraps on a platter lined with remaining spinach leaves.



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