Southwestern Cottage Cheese Egg Salad Wraps
Spice up your lunch with these flavorful Southwestern Egg Salad Wraps! Packed with protein and a zesty kick, they're made with cottage cheese instead of mayo for a delicious twist. Pro tip: Use Eggland's Best Hard-Cooked Peeled Eggs to save time and add convenience.
Make This Recipe
Ingredients
4 Eggland’s Best Eggs, large (hard-boiled and chilled)
4 ounces Pico de Gallo, drain any excess liquid
⅔ cup 2% Cottage Cheese
2 tsp fresh lime juice
½ medium avocado, coarsely chopped
2 cups fresh baby spinach
2 low-carb tortilla wraps, (8” diameter)
Preparation
- Peel hard-boiled eggs and coarsely chop, add to medium bowl.
- Add Pico de Gallo, cottage cheese, and lime juice to bowl and stir until combined.
- Gently stir in avocado chunks.
- Lay out two tortilla wraps and top with fresh spinach down the center.
- Divide egg salad mixture among the two wraps, piling on top of spinach. Pull up wrap sides until overlapping and secure with toothpick.
- Pull up wrap sides until overlapping and secure with toothpick.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 347 |
| Fat | 18.7g |
| Saturated Fat | 5g |
| Cholesterol | 360mg |
| Sodium | 1,000mg |
| Carbohydrates | 28g |
| Dietary Fiber | 21g |
| Protein | 29g |