Easy and Delicious Egg Salad Wrap: A Healthy and Quick Lunch Option
Are you looking for a tasty and nutritious lunch option that's simple to make?
Ingredients
- 4 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp finely chopped red onion
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- 4 large whole wheat tortillas
- 2 cup mixed greens
- 1/2 cup sliced cucumbers
- 1/2 cup sliced bell peppers
- 1/4 cup shredded carrots
Instructions
- In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, red onion, and chopped parsley. Mix well until the ingredients are evenly incorporated.
- Season the egg salad mixture with salt and pepper to taste. Adjust the seasoning according to your preference.
- Lay out the whole wheat tortillas on a clean surface. Divide the mixed greens evenly among the tortillas, spreading them in a line across the center of each tortilla.
- Spoon the egg salad mixture over the mixed greens, dividing it equally among the tortillas.
- Top the egg salad with sliced cucumbers, bell peppers, and shredded carrots. You can also add additional toppings like avocado or sprouts if desired.
- To wrap the tortillas, fold in the sides of each tortilla, then roll it up tightly from one end to the other, securing the wrap with a toothpick if needed.
- Heat a non-stick skillet over medium heat. Place the wrapped tortillas in the skillet, seam side down, and cook for 2-3 minutes on each side, or until the tortillas are lightly toasted and crispy.
- Remove the wraps from the skillet and let them cool for a few minutes. Slice each wrap in half diagonally, if desired, for easier serving.
- Serve the Egg Salad Wraps immediately or refrigerate them for later use. They can be enjoyed as a complete meal or paired with a side of fresh fruit or a small salad.
Nutrition
Calories: 280kcalCarbohydrates: 26gProtein: 13gFat: 14gSaturated Fat: 3gCholesterol: 197mgSodium: 597mgFiber: 6gSugar: 3g
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