I love recipes made with eggs, and if they call for fresh lettuce and eggs tucked into a tortilla, it’s a jumbo breakfast. Well, the recipe I am talking about here is Egg Salad Wrap.
Rich in protein and quite fulfilling, you can make this wrap in under 15 to 20 minutes. All you need to do is boil some eggs, chop them, and fold them with seasoning.
Trust me, this Egg Salad Wrap feels comforting yet wholesome. Talking about the flavors, you will enjoy creamy notes with a mild level of spice in each bite. Well, you can obviously adjust the recipe to suit your taste buds.
Whether you need a fuss-free lunch, an easy work-from-home meal, or a light dinner, this wrap delivers big flavor with minimal effort. A perfect recipe for days when you want something satisfying without cooking for hours.
Equipment Required
- Saucepan: I use a medium-sized saucepan for boiling the eggs.
- Knife: You can use a knife to chop the eggs.
- Cutting board: Use a cutting board for safe chopping.
- Mixing bowl: I use a mixing bowl to combine eggs, seasoning, and mayonnaise.
- Spoon or spatula: I prefer using a big spoon for mixing the egg salad.
- Peeler: A peeler is handy for peeling hard-boiled eggs.
Egg Salad Wrap Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to two people. You can increase or decrease the quantities for more or fewer servings.
- 2 10-Inch Tortilla Wraps: If you want, you can use whole wheat tortillas instead of tortilla wraps.
- 6 Large Hard-Boiled Eggs
- ½ Teaspoon Sriracha Seasoning: You can replace sriracha seasoning with paprika or red chili flakes.
- ¼ Cup Mayonnaise: Greek Yogurt is an excellent substitute for mayonnaise.
- Lettuce Leaves: Swap lettuce leaves with spinach or cabbage slaw.
Preparation And Cooking Time
| Preparation Time: | Cooking Time | Total Time |
|---|---|---|
| 5 Minutes | 15 Minutes | 20 Minutes |
How To Prepare Egg Salad Wrap At Home
Step 1
Take boiled yolks in a bowl, combine them with mayonnaise and sriracha sauce, and mix well.
Step 2
Add chopped white eggs to the bowl and mix with the egg yolks.
Step 3
Take a tortilla wrap and warm it over medium heat.
Step 4
Place the lettuce, then follow with the egg mixture.
Step 5
Roll the wrap nicely and serve to enjoy!
Expert Tips That I Recommend
- Make sure to use hard-boiled eggs to avoid a mushy texture and make chopping easier.
- I would suggest chopping the eggs rather than mashing them to enjoy a bite-sized mouthful.
- Do not add mayonnaise aggressively. Add in small quantities so you can adjust as needed.
- I usually pat the lettuce dry before adding it to the recipe.
- Distribute the egg mixture evenly for clean rolls and balanced bites.
FAQs About Egg Salad Wrap
Nutritional Information Per Serving
This Egg Salad Wrap is a high-protein, filling meal with a good amount of healthy fats from eggs and mayonnaise. However, the calories are a lot higher. Therefore, make sure to have it in moderation only.
| Calories | 1476 kcal |
| Carbohydrates | 208 g |
| Protein | 35 g |
| Fat | 55 g |
| Polyunsaturated Fat | 22 g |
| Monounsaturated Fat | 12 g |
| Saturated Fat | 16 g |
| Trans Fat | 0.1 g |
| Potassium | 531 mg |
| Sodium | 3269 mg |
| Cholesterol | 12 mg |
| Sugar | 16 g |
| Fiber | 15 g |
| Protein | 2 g |
| Vitamin A | 18 IU |
| Calcium | 615 mg |
| Iron | 15 mg |
If you want, you can adjust the recipe as per your taste and dietary needs and enjoy it guilt-free.
Recipe Variations For Different Diets
- Vegan Version: To make it vegan, use mashed tofu or chickpeas instead of eggs. You must also replace mayonnaise with vegan mayo or hummus.
- Gluten-Free: I usually use gluten-free tortilla wraps or serve the egg salad in lettuce cups or rice paper wraps.
Storing This Recipe
- Refrigeration: To store the recipe, use an airtight container. Store the egg salad only so that you can easily assemble the recipe.
- Freezing: I would not recommend freezing the recipe because mayonnaise-based egg salad tends to separate and become watery once thawed.
What To Serve With This Recipe
There are so many things to pair with this Egg Salad Wrap. You can enjoy it with fresh Cabbage Salad Coleslaw. I really love German Potato Salad. You can even try the Broccoli Salad Recipe or Corn Salad Recipe. Creamy Paula Deen Pasta Salad Recipe would also make a great meal.
Printable Version
Protein-Packed Egg Salad Wrap Recipe
Ingredients
- 12 Inch Tortilla Wraps
- 6 Large Hard Boiled Eggs
- ½ Teaspoon Sriracha Seasoning
- ¼ Cup Mayonnaise
- Lettuce Leaves
Equipment
- Saucepan
- Knife
- Cutting Board
- Mixing Bowl
- Spoon or Spatula
- Peeler
Instructions
- Take boiled yolks in a bowl, combine them with mayonnaise and sriracha sauce, and mix it well.
- Add chopped white eggs to the bowl and mix with the egg yolks.
- Take a tortilla wrap and warm it over medium heat.
- Place the lettuce, then follow with the egg mixture.
- Roll the wrap nicely and serve to enjoy!
Notes
- Make sure to use hard boiled to avoid a mushy texture and make chopping easier.
- I would suggest chopping the eggs and not mashing them to enjoy a mouthful bite.
- Do not add mayonnaise aggressively. Add in small quantities so that you can adjust according to your needs.
- I usually make sure to pat dry the lettuce before adding it to the recipe.
- Distribute the egg mixture evenly for clean rolls and balanced bites.
Nutrition
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Conclusion
This Egg Salad Wrap is rich in protein and energy, which helps keep you full for longer. I love the recipe as it comes really easily and is a perfect snack on the go.
Make sure to use healthy alternatives for the ingredients, like Greek yogurt instead of mayo, and you’re good to go.
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