Salsa-Style Potato Wrap

Name: Salsa-Style Potato Wrap
Prep time: 10 min
Total time: 10 min
Yield: 4 wraps, 4 serving(s)
Ingredients: 1 (29 ounce) can diced potatoes; 1 cup canned salsa; 1/4 cup chopped green onion; 1/4 cup chopped cilantro or 1/4 cup parsley; 4 tortillas (10-inch); 4 large hard-cooked eggs, chopped*; 1/4 cup shredded cheddar cheese; 2 cups shredded dark-green, leafy lettuce

Submitted by Chef #1365024

"Wrap up leftover hard-cooked eggs and potatoes from your family feast for a potato-egg salad wrap, done salsa style. Rolled in a whole-wheat tortilla, this hand-held meal delivers protein and fiber, and it’s easy for breakfast or lunch."

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Ready In:: 10mins
Ingredients:: 8
Yields:: 4 wraps
Serves:: 4

ingredients

1 (29 ounce) can diced potatoes
1 cup canned salsa
¹⁄₄ cup chopped green onion
¹⁄₄ cup chopped cilantro or 1/4 cup parsley
4 tortillas (10-inch)
4 large hard-cooked eggs, chopped*
¹⁄₄ cup shredded cheddar cheese
2 cups shredded dark-green, leafy lettuce

directions

Preparation Time: Approximately 10 minutes.
Preparation:
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.