Salsa-Style Potato Wrap
1 can (29 ounces) diced potatoes
1 cup canned salsa
1/4 cup chopped green onions
1/4 cup chopped cilantro or parsley
4 (10-inch) whole-wheat or tomato-flavored tortillas
4 large hard-cooked eggs, chopped*
1/4 cup shredded Cheddar cheese
2 cups shredded, dark-green, leafy lettuce
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
Nutritional Information Per Serving: Calories 330; Total fat 8g; Saturated fat 3.5g; Cholesterol 220mg; Sodium 650mg; Carbohydrate 58g; Fiber 6g; Protein 16g
Pairs Well With
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.