The Doubled Egg Veggie Wrap

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Team: The Cooking Rockets

Host School: Rochester School

Age Group: Middle School

Ingredients

  1. One bunch of curly kale
  2. 5 big orange carrots
  3. 3 small sweet potatoes
  4. 1 onion
  5. 12 organic eggs
  6. 2/3 cup mayo
  7. 1/4 cup of green scallion tops
  8. 3 medium beets
  9. La banderita tortilla wraps
  10. 1 block 8 oz. vermont sharp cheddar
  11. Olive oil
  12. Salt and pepper
  13. 1/2 half lemon squeezed juice
  14. sour cream

Preparation Instructions

  1. Boil for ten minutes and peel 12 eggs
  2. Cut the rib out of kale stock, and chop into pieces and massage with olive oil, salt and pepper to taste and add juice from 1/2 a lemon 
  3. Peel onions, carrots, sweet potatoes, beets and cubed them, place them on a baking sheet with 2 TBSP of olive oil and 1/2 tsp salt and 1/4 tsp of pepper (bake at 350F for 30 minutes)
  4. Mash the eggs and mix in mayonaise and fold scallions
  5. Shred the cheese
  6. Warm up tortillas on a skillet for 15 seconds each side
  7. Put all ingredients together in a wrap
  8. Dip on sauce to taste (sour cream)