Egg Salad Lunch Wrap
Follow this simple recipe to make an egg salad wrap that's fresh, filling, and easy to pack for lunch.
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Ingredients
- 1 large flour tortilla
- ½ cup Mayo-Free Egg Salad
- 1 cup mixed salad greens, or lettuce
Instructions
Make the wrap:
- Lay the tortilla on a flat surface. Spread the egg salad over the center, leaving a small border around the edges. Top with the lettuce, if using. Fold in the sides and roll tightly, burrito-style.
Pack it for lunch:
- Place the wrap inside a lunch container with fruit and veggies packed separately. Refrigerate until ready to place inside an insulated lunch bag with an ice pack.
Notes
- Chilled egg salad is easier to roll into the wrap. Make it ahead of time and keep it in the fridge. Make the wrap in the morning.
- Lettuce helps create a barrier between the filling and the tortilla and helps keep the tortilla fresh.
- Roll the wrap tightly so it stays together until lunchtime. Watch this video to learn how to tightly roll your wraps.
Nutrition
Serving: 1 wrap | Calories: 272kcal | Carbohydrates: 17g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 452mg | Sodium: 404mg | Potassium: 274mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1111IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 3mg
