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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.

Food Network