Salsa-style Potato Wrap
From canned_food_fan 13 years agoIngredients
- 1 can (29 ounces) diced potatoes shopping list
- 1 cup canned salsa shopping list
- 1/4 cup chopped green onions shopping list
- 1/4 cup chopped cilantro or parsley shopping list
- 4 (10-inch) whole-wheat or tomato-flavored tortillas shopping list
- 4 large hard-cooked eggs, chopped* shopping list
- 1/4 cup shredded cheddar cheese shopping list
- 2 cups shredded, dark-green, leafy lettuce shopping list
How to make it
- 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.
- *For food safety, refrigerate hard-cooked eggs. Discard if they are cracked or if they’re left out of the refrigerator longer than two hours for any reason (decoration, egg hunt). **To make them more pliable before wrapping, warm tortillas: •Microwave oven: 10 to 15 seconds on high heat •Oven: 3 to 5 minutes at 350ºF in aluminum foil •Stovetop: 15 seconds per side over medium-high heat in a large, non-stick skillet
- Servings: 4
- Nutritional Information Per Serving: Calories 330; Total fat 8g; Saturated fat 3.5g; Cholesterol 220mg; Sodium 650mg; Carbohydrate 58g; Fiber 6g; Protein 16g
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