Directions:
- Place eggs in a pot covered with water. Bring to a boil cover and remove from heat. When cool remove shells and dice eggs. Place in a bowl with peas, scallions, red bell pepper, stir to combine.
- Mix chipotle, garlic, mayonnaise, and yogurt. Toss into salad to coat all.
- Place the 2 tortilla on a flat surface, top at end of tortilla with greens, tomatoes, pepperoni topping with egg salad.
- Roll up and slice on a angle. Serve immediately or wrap in plastic for a summer lunch on the beach or in the park.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.55 Kcal (1359 kJ) | ||
| Calories from fat | 163.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.2g | 28% | |
|---|---|---|---|
| Cholesterol | 196.35mg | 65% | |
| Sodium | 595.85mg | 25% | |
| Potassium | 2038.49mg | 43% | |
| Total Carbs | 24.65g | 8% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 7.66g | 31% | |
| Protein | 20.08g | 40% | |
| Vitamin C | 102.5mg | 171% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 14.4mg | 80% | |
| Calcium | 385.2mg | 39% | |
| Amount Per 100 g | |||
| Calories | 72.5 Kcal (304 kJ) | ||
| Calories from fat | 36.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.07g | 28% | |
|---|---|---|---|
| Cholesterol | 43.86mg | 65% | |
| Sodium | 133.11mg | 25% | |
| Potassium | 455.39mg | 43% | |
| Total Carbs | 5.51g | 8% | |
| Sugars | 0.22g | 4% | |
| Dietary Fiber | 1.71g | 31% | |
| Protein | 4.49g | 40% | |
| Vitamin C | 22.9mg | 171% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 3.2mg | 80% | |
| Calcium | 86mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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