Egg Salad Wraps Lunch (Print-Friendly Version)
Creamy eggs, tangy mustard, and green onion wrapped up for an easy, portable meal that’s ready fast.
# What You'll Need:
→ Egg Salad Filling
01 -
6 hard-boiled eggs, peeled and finely chopped
02 -
60 ml mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
30 g green onion, finely chopped
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Assembly
07 -
4 large wheat flour tortillas (approx. 25 cm each)
# How to Make It:
01 -
Combine the chopped eggs, mayonnaise, Dijon mustard, and green onion in a medium bowl. Mix thoroughly until the ingredients are well incorporated and the texture is creamy. Season to taste with salt and freshly ground black pepper.
02 -
Lay the flour tortillas flat on a clean work surface. Evenly distribute the egg salad mixture onto the centre of each tortilla, leaving space at the borders for secure folding.
03 -
Fold the sides of each tortilla inward, then roll tightly from the bottom up to enclose the filling burrito-style. Slice in half if preferred and serve immediately, or wrap securely in foil or cling film for transport.
# Additional Tips:
01 -
For a lighter option, substitute Greek yogurt for all or part of the mayonnaise.
02 -
Mix-ins such as chopped celery, diced dill pickles, or a sprinkle of paprika can elevate flavour and texture.
03 -
Egg salad may be prepared up to 2 days in advance and refrigerated until use.
04 -
Spinach or sun-dried tomato wraps offer colourful and flavourful alternatives for the tortilla.