Spinach Salad Wrap
|Extra virgin olive oil||1 Tablespoon|
|Red wine vinegar||2 Teaspoon|
|Baby spinach||1 1⁄2 Cup (24 tbs), washed|
|Sliced mushrooms||1⁄4 Cup (4 tbs)|
|Canadian bacon slice||2 Ounce, cooked and cut into 1/4-inch strips (Two 1 Ounce Each Pieces)|
|Hard boiled egg||1 , sliced|
|8 inch low carb tortilla||1 , heated|
1. Whisk oil and vinegar in a medium bowl. Add salt and pepper to taste.
2. Add spinach, mushrooms, Canadian bacon, and egg to dressing and toss to coat.
3. Place tortilla on a flat surface. Top with salad mixture, leaving a 1/2-inch border. Roll or fold tortilla. Wrap tightly.