Serving 2
8 oz. Green Chile sauce
2 cups cooked Pork and Potato Hash
6 Egg White Wraps
Heat 2 tsp oil in skillet over med-high; add hash in a single layer and cook undisturbed, 3-5 min until potatoes are browned; flip hash and cook 2-3 min more until crispy and hot.
Meanwhile, stack 3 or 4 wraps on a plate and wrap with a damp paper towel at a time; microwave 15-30 sec or until warm and soft.
Divide hash between wraps then drizzle each with 1-2 tbsp sauce; roll up.
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