4-5 difficult-boiled eggs chopped in small portions
1 Tablespoon fresh lemon juice
2-4 Tablespoons undeniable Greek yogurt (begin with 2 and upload greater if the salad appears to dry)
1 inexperienced onion-thinly sliced
1 Tablespoon crimson onion-diced (or extra to taste)
2 Tablespoons clean parsley-chopped
1/eight teaspoon black pepper
¼ teaspoon salt (or more to taste)
three-four whole wheat flour tortillas (8 or 10 inch diameter)
Instructions
In a large bowl combine all ingredients (besides tortillas) and stir with a wooden spoon till frivolously mixed.
Spread the mixture over tortilla and roll up tightly. Repeat with closing salad. I had enough filling for 3 10 inch diameter tortillas.
Slice with serrated knife into ½- 3/four inch slices. You can slice them right away or refrigerate till company (approximately 30 mins). It’s simpler to slice whilst chilled.
Store in the refrigerator in an airtight box till ready to serve.
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