Southwestern Spinach-Egg Wraps
Submitted by: Susan Courtney
Ingredients
Quantity
large tortillas
6
eggs, hard-cooked, chopped
6
refried beans
15 ounces
spinach leaves, fresh
8 ounces
medium salsa
1 cups
cheddar cheese, shredded, low-fat
1 cups
black olives, chopped
4.25 ounces
green onions, chopped
3/4 cups
tomato, chopped
3/4 cups
sour cream, light or regular
16 ounces
large tortillas
6
eggs, hard-cooked, chopped
6
refried beans
15 ounces
spinach leaves, fresh
8 ounces
medium salsa
1 cups
cheddar cheese, shredded, low-fat
1 cups
black olives, chopped
4.25 ounces
green onions, chopped
3/4 cups
tomato, chopped
3/4 cups
sour cream, light or regular
16 ounces
Directions
Preheat a non-stick griddle to medium temperature on the stovetop. Spray one side of each tortilla with olive or canola oil before placing on the griddle for 30 seconds without turning. As each tortilla is grilled, place it grilled side down. Spread it with 3 tablespoons refried beans and cover with fresh spinach leaves. Then, spread 2 T salsa, 2 T shredded cheese, 1 chopped egg, and 1 T each black olives, green onion, and tomato over spinach. Roll each tortilla tightly around ingredients and place, 3 at a time, on a large microwave safe plate. Microwave 1 minute on high. Let stand for 2 minutes.
Place 1 T sour cream on top of each wrap. Add a small amount of remaining olive, onion, cheese, and tomato to garnish. Serve with a side of sour cream. Use as a main dish or cut ½ inch slices for appetizers.
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