Olive-Egg Salad Tortillas

Wrap an-out-of-the-ordinary egg salad in a garlic tortilla, and you’ve got a tasty meal in ten minutes flat. It’s a good idea to keep hard-cooked eggs in the fridge- as meal builders or high protein, low-carb snacks.

Ingredients:
Six hard-cooked eggs, finely chopped or grated
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 and pepper
Eight garlic and herb tortillas 1 cup arugula leaves

Directions:
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.

Recipe makes four servings.

Nutrition information per serving:
Carbohydrates: 26 grams
Carbs: 8g
Fiber: 18g
Protein: 20g
Fat: 30.5g
Calories: 405