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HUNTER.DAVIS
Breakfast wrap with egg salad
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Ingredients
Directions
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Cut the chives finely and cut the to in vier. Boil the eggs almost hard in 8 minutes. Let them scare and peel them. Prepare the eggs in a deep plate and mix in the grated cheese, yogurt, chives, salt and freshly ground pepper.
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In the middle of the wraps, create a thick stripe of egg salad and spread the wedges of tomato over it. Roll the tortillas firmly around the filling. Place them in the refrigerator until use.
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Cut 1 wrap per person into 4 pieces of 4 cm wide. Put the pieces upright in the to go box.
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Nutrition
390Calories
Fat28% DV18g
Protein40% DV20g
Carbs12% DV36g
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