Caesar Salad Wraps
Serving Size / Yield
- 4 eggs
- 16 sm. romaine lettuce leaves
- 1/4 C. chopped red onion
- 2 Tbs. shredded Parmesan or Romano cheese
- 1/4 C. Caesar dressing
- 4 garden vegetable-flavor flour tortillas (6 to 8 inch)
- 2 plum tomatoes, sliced
In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
Meanwhile, in large bowl, toss lettuce, onion, cheese and dressing to coat. Place lettuce mixture evenly down center of each tortilla. Top with tomatoes. To remove shell from each egg, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end. Cut eggs into slices; place over lettuce mixture with tomatoes. Fold up one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down; secure with toothpick if necessary.