 
Ingredients
6 large eggs
2 ½ cups Cookin’ Greens Designer’s Mix (250g)
1/3 cup Low-Fat Mayonnaise (80ml)
1 tbsp fresh-squeezed lemon juice (15ml)
¼ tsp cayenne pepper, optional (1ml)
sea salt and freshly ground black pepper to taste
8 small whole-grain flour tortillas (6-8”)
METHOD: Boil the eggs. Place eggs into a pot and fill with cold
water until eggs are covered by 1”. Bring water to a boil, remove
pot from heat, cover and allow to stand for 8 minutes.
While eggs are boiling, sauté Cookin’ Greens Designer’s Mix
as per package instructions. Pour sautéed Cookin’ Greens into
a bowl, set aside and allow to cool.
After eggs have rested for 8 minutes, drain water and cover eggs
with cold running water for 2-3 minutes. Peel eggs and place into
a large mixing bowl. Mash eggs lightly with a fork and add low-fat
mayonnaise, lemon juice, and green onion. Mix well, leaving eggs
fairly coarse. Add cooled, sautéed Cookin’ Greens to egg mixture
and mix thoroughly until combined. Cover and refrigerate for
1 hour to chill and allow flavours to blend.
Lay tortillas out on a flat surface. Spread 1/3 cup Green Egg Salad
Mixture onto the center of each tortilla. Roll each tortilla up tightly
so that filling is evenly distributed. Serve immediately!
COOKIN’ TIPS: Add sliced tomatoes, lettuce, and shredded
low-fat cheddar cheese to the wraps!
Do not over cook your greens. Ensure greens are cooked
evenly. For food safety reasons, internal temperature should
reach 71C or 160F. Keep frozen until ready to use.
Store unused product in freezer.
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