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Wendynelson
Wrap with egg and turmeric
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Ingredients
Directions
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Prepare the eggs in a deep plate and mix turmeric, mayonnaise, black pepper, and salt.
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Spread the tortillas and coat them in the middle with slices of chicken breast. In the middle, create a stripe of egg salad with the carrot julienne. Roll the tortillas tightly around the filling, wrap them tightly in plastic wrap and put them in the refrigerator for at least 2 hours.
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Remove the foil and cut the wraps into 2 cm wide pieces. Put them upright and garnish with finely chopped coriander.
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Nutrition
90Calories
Fat8% DV5g
Protein8% DV4g
Carbs2% DV7g
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