Southwestern Cottage Cheese Egg Salad Wraps Recipe
Introduction
This Southwestern Cottage Cheese Egg Salad Wrap is a fresh and healthy twist on a classic egg salad. Combining creamy cottage cheese with zesty pico de gallo and ripe avocado, it’s perfect for a quick lunch or light dinner. The high-protein tortilla and baby spinach add extra nutrition and flavor.
Ingredients
- 4 free-range eggs
- 4 ounces pico de gallo
- 2/3 cup 2% cottage cheese
- 2 teaspoons lime juice
- 1/2 avocado
- 2 cups fresh baby spinach
- 2 high-protein tortillas
Instructions
- Step 1: Peel the hard-boiled eggs and coarsely chop them. Place the chopped eggs into a medium bowl.
- Step 2: Add the pico de gallo, cottage cheese, and lime juice to the bowl. Stir gently until all the ingredients are well combined.
- Step 3: Gently fold in the avocado chunks, being careful not to mash them too much.
- Step 4: Lay out the two tortillas flat. Arrange the fresh baby spinach down the center of each tortilla.
- Step 5: Divide the egg salad mixture evenly between the tortillas, placing it on top of the spinach.
- Step 6: Fold the sides of each wrap toward the center so they overlap. Secure the wraps with a toothpick to hold everything in place.
Tips & Variations
- For extra spice, add a dash of hot sauce or some finely chopped jalapeños to the egg salad mixture.
- Use Greek yogurt instead of cottage cheese for a creamier texture.
- Swap baby spinach with mixed greens or arugula for a different flavor profile.
- To make it vegan, substitute eggs with crumbled tofu and use a plant-based cottage cheese alternative.
Storage
Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days. Keep the wraps unassembled if possible to prevent sogginess, and assemble just before eating. Reheat the filled wraps briefly in a skillet or enjoy them cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular tortillas instead of high-protein ones?
Yes, you can use any tortillas you prefer. High-protein tortillas add extra nutrition but regular flour or whole wheat tortillas work perfectly well.
How do I hard-boil eggs properly for this recipe?
Place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and cover the pot. Let the eggs sit for 10-12 minutes, then transfer to ice water before peeling.
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Southwestern Cottage Cheese Egg Salad Wraps Recipe
- Total Time: 20 minutes
- Yield: 2 wraps 1x
- Diet: Low Fat
Description
This Southwestern Cottage Cheese Egg Salad Wrap is a nutritious and flavorful meal combining protein-rich hard-boiled eggs, creamy cottage cheese, fresh pico de gallo, and ripe avocado, all wrapped in high-protein tortillas with fresh baby spinach for added greens. It’s a perfect quick and healthy lunch or light dinner option that offers a delicious balance of creamy, tangy, and fresh southwestern flavors.
Ingredients
Egg Salad
- 4 Free Range Eggs, hard-boiled
- 4 ounces Pico de Gallo
- 2/3 cup 2% Cottage Cheese
- 2 teaspoons Lime Juice
- 1/2 Avocado, diced
Wrap Assembly
- 2 cups Fresh Baby Spinach
- 2 High-Protein Tortillas
Instructions
- Prepare the eggs: Peel the hard-boiled free-range eggs and coarsely chop them, placing them into a medium mixing bowl.
- Combine ingredients: Add the pico de gallo, 2% cottage cheese, and lime juice to the bowl with the chopped eggs. Stir thoroughly until all ingredients are well combined to form the egg salad base.
- Add avocado: Gently fold in the diced avocado chunks to maintain their texture and add a creamy element to the salad.
- Arrange the wraps: Lay out the two high-protein tortillas flat and evenly spread fresh baby spinach down the center of each tortilla.
- Fill and wrap: Divide the prepared egg salad mixture evenly over the spinach in each tortilla. Carefully pull up the sides of the tortilla to overlap and encase the filling.
- Secure the wraps: Use toothpicks to secure the overlapping sides of the wraps, ensuring they hold together for easy eating.
Notes
- Use free-range eggs for better flavor and nutritional quality.
- For extra zest, you can add a pinch of cumin or chili powder to the egg salad mixture.
- These wraps can be made ahead and stored in the refrigerator for up to 24 hours; add avocado just before serving if you want to avoid browning.
- Substitute cottage cheese with Greek yogurt for a tangier texture if preferred.
- High-protein tortillas provide added fiber and protein, making this meal more filling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Lunch
- Method: No-Cook
- Cuisine: Southwestern
Keywords: Southwestern egg salad, cottage cheese egg salad, healthy wraps, high-protein tortilla wraps, easy lunch recipes, avocado egg salad
