Egg Salad Burritos

Name: Egg Salad Burritos
Prep time: 15 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 1/4 cup mayonnaise; 2 teaspoons minced fresh cilantro; 1 tablespoon lime juice; 1/4 teaspoon cayenne pepper, optional; 1/8 teaspoon salt; Dash pepper; 4 hard-boiled large eggs, chopped; 2 whole wheat tortillas (8 inches); 1 medium tomato, thinly sliced; 1 medium tomatillo, husks removed, rinsed and thinly sliced

TOTAL TIME: Prep/Total Time: 15 min. YIELD: 2 servings.

I visited Mexico last year and was inspired by the fresh flavor of the food. Tomatillos and limes were widely used, and they add a tangy punch to this egg salad. —Sarah Inglis, Wappingers Falls, New York

Ingredients

1/4 cup mayonnaise
2 teaspoons minced fresh cilantro
1 tablespoon lime juice
1/4 teaspoon cayenne pepper, optional
1/8 teaspoon salt
Dash pepper
4 hard-boiled large eggs, chopped
2 whole wheat tortillas (8 inches)
1 medium tomato, thinly sliced
1 medium tomatillo, husks removed, rinsed and thinly sliced

Directions

1. In large bowl, combine the mayonnaise, cilantro, lime juice, cayenne if desired, salt and pepper. Stir in eggs.
2. Layer tortillas with tomato, tomatillo and egg salad mixture. Fold sides and ends over filling and roll up.

Nutrition Facts

1 each: 341 calories, 16g fat (4g saturated fat), 427mg cholesterol, 505mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 17g protein.

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