It's a Wrap! Egg Salad
photo by Rita1652
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
2-4
ingredients
- 4 large eggs
- 1⁄2 cup defrosted peas
- 2 tablespoons diced scallions
- 2 tablespoons diced red bell peppers
- 1⁄2 chipotle pepper, seeded and minced
- 1 garlic clove, minced
- 1⁄4 cup mayonnaise
- 2 tablespoons Greek yogurt
- 4 fresh spinach leaves (or your favorite greens)
- 1⁄4 tomatoes, very thinly sliced
- 8 slices pepperoni
- 2 large flour tortillas
directions
- Place eggs in a pot covered with water. Bring to a boil cover and remove from heat. When cool remove shells and dice eggs. Place in a bowl with peas, scallions, red bell pepper, stir to combine.
- Mix chipotle, garlic, mayonnaise, and yogurt. Toss into salad to coat all.
- Place the 2 tortilla on a flat surface, top at end of tortilla with greens, tomatoes, pepperoni topping with egg salad.
- Roll up and slice on a angle. Serve immediately or wrap in plastic for a summer lunch on the beach or in the park.
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Reviews
-
I selected this salad because it looked like a very nice lunch box treat. Red leaf lettuce was used in place of the spinach and a little less mayo than called for in the recipe was used. For me the chipotle could have been increased and the recipe really made enough egg salad for 4 nice servings. I packed this freshly made in my lunchbox and by lunch time it was a little soggy. After chilling the egg salad first it made an easier transport. All in all a good use of contest ingredients. Good luck in Craze-E Contest.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey