Olive-Egg Salad Tortillas Recipe - Cooking Index
Olive-Egg Salad Tortillas Recipe - Cooking Index
It's a good idea to keep hard-cooked eggs in the fridge -- as meal builders or high protein, low-carb snacks.
Courses: Main Course| 6 | Hard-cooked eggs - finely chopped | |
| 1/4 cup | 59ml | Mayonnaise |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 2 tablespoons | 30ml | Chopped black olives |
| 1 tablespoon | 15ml | Choppped sun-dried tomatoes in oil - drained |
| 1/8 teaspoon | 0.6ml | Red-pepper flakes |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 8 | La Tortilla Factory garlic and | |
| Herb tortillas | ||
| 1 cup | 40g / 1.4oz | Arugula leaves |
Mix eggs, mayonnaise, olive oil, black olives, sun-dried tomatoes and red-pepper flakes. Season to taste with salt and pepper.
Warm tortillas between damp paper towels in microwave. Spread egg mixture on tortillas, leaving a 1/2-inch border. Top with arugula leaves. Roll up tortillas.
This recipe yields 4 servings.
Carbohydrates: 26 grams
Net Carbs: 8 grams
Fiber: 18 grams
Protein: 20 grams
Fat: 30.5 grams
Calories: 405
Source:
Atkins Cookbook at http://atkinscenter.com
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