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15M Total Time
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10M Prep Time
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9 Ingredients
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2 Servings
Bright and peppery arugula dressed in a creamy tahini dressing gives fried eggs some life in this quick and simple wrap that’s perfect for any time of day.
Directions
In a medium non-stick skillet, heat 1-2 teaspoons olive oil over medium heat. Break eggs separately into the skillet and cook over low-medium heat until whites are completely set, and yolks begin to thicken. Carefully flip eggs and cook until desired doneness.
In a medium bowl, combine arugula, lemon juice, tahini, garlic and yogurt.
Place ¼ cup salad onto each tortilla and top with 1 fried egg. Sprinkle each taco with ½ tablespoon pistachios. Enjoy!
Ingredients
- 1 Tbsp olive oil
- 4 large eggs
- 2 cups baby arugula
- 1 Tbsp lemon juice
- 1 Tbsp tahini
- 1 clove garlic, minced
- 1 Tbsp non-fat plain Greek yogurt
- 4 six-inch corn tortillas, warmed
- 2 Tbsp shelled pistachios, chopped
Per serving:
- Calories 400
- Total Fat 25 g
- Saturated Fat 5 g
- Carbohydrate 23 g
- Dietary Fiber 4 g
- Protein 20 g
- Cholesterol 370 mg
- Sodium 190 mg
Protein
Grain
Fruit
Vegetable
DairyTo ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.