Asparagus And Egg Wrap With Barn Burner Chile De Arbol Salsa

Ingredients

  • 2 whole wheat tortillas, warmed
  • 2 teaspoons olive oil
  • 1 onion, julienned
  • 2 cloves garlic, chopped
  • 1/2 russet potato, washed and cubed
  • 2 ounces shiitake mushrooms, sliced
  • 2 ounces button mushrooms, sliced
  • 1/4 tomato, chopped
  • 1/4 pound asparagus, thinly sliced
  • 1 cup chopped kale
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1 lime, squeezed
  • Sea salt and pepper
  • 6 egg whites, lightly beaten
  • 1 cup Barn Burner Chile de Arbol Salsa, recipe follows

Description

Food Network Invites You To Try This Asparagus And Egg Wrap With Barn Burner Chile De Arbol Salsa Recipe.

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