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Olive-Egg Salad Tortillas


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  • 6 hard-cooked eggs finely chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped black olives
  • 1 tablespoon choppped sun-dried tomatoes in oil drained
  • 1/8 teaspoon red-pepper flakes
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 8 La Tortilla Factory garlic and herb tortillas
  • 1 cup arugula leaves


Servings 4


Step 1

Mix eggs, mayonnaise, olive oil, black olives, sun-dried tomatoes and red-pepper flakes. Season to taste with salt and pepper.

Warm tortillas between damp paper towels in microwave. Spread egg mixture on tortillas, leaving a 1/2-inch border. Top with arugula leaves. Roll up tortillas.

This recipe yields 4 servings.

Carbohydrates: 26 grams
Net Carbs: 8 grams
Fiber: 18 grams
Protein: 20 grams
Fat: 30.5 grams
Calories: 405

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