Zucchini Egg Salad Wraps
10
Minutes
Prep Time
15
Minutes
Cooking Time
25
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Zucchini Veggie Sheets
- ½ bag Harvest Fresh Kale Slaw
- 2 Large Egg, beaten
- 4 Tbsp. Milk
- 2 Cup Breadcrumbs
- ½ Cup Parmesan cheese
- 6 Large Eggs, boiled
- ½ Cup Onions, chopped
- ½ Cup Mayonnaise
- Salt and Pepper to Taste
- Avocado, sliced for garnish
- Grape Tomatoes, for garnish
Directions
- In a bowl add egg, milk and mix well, and dip Zucchini Veggie Sheets in the egg mix one at a time.
- In a plate add breadcrumbs and parmesan cheese, and mix well
- Place Zucchini Sheet in breadcrumb mix and flip each side until all covered, repeat for each.
- Add Zucchini Sheets on a baking pan, and bake for 10-15 minutes at 375 degrees, until golden brown or until cooked. Remove from oven.
- In a large bowl, add boiled eggs and break them up with a fork.
- Add Kale Slaw, mayonnaise, onions, salt, and pepper to taste. Mix well.
- Lay 2 Zucchini Veggie Sheets in a shape of a lower case “t” and place a scoop of Egg mixture in the centre, then take each end of the zucchini sheet and fold over each other until covered.
- Place a toothpick to hold together and add avocado and grape tomatoes and ready to serve.
What You Need
