Best Its A Wrap Egg Salad Recipes

L.O.V.E. WRAP SANDWICH (LETTUCE, ONION, VEGETABLE, EGG SALAD)

L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad) image

Provided by Ellie Krieger

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 hard boiled eggs
4 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh chives, finely chopped
Salt and pepper
4 pieces whole-wheat wrap bread (9 inches in diameter)
1 red bell pepper, cut into strips
12 thin slices red onion
8 leaves romaine lettuce, torn into pieces (about 1/2 cup)

Steps:

Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich.

Nutrition Facts : Calories 289 calorie, Fat 12 grams, SaturatedFat 2 grams, Carbohydrate 27 grams, Fiber 3 grams, Protein 15 grams

EGG SALAD AND GREENS WRAP

Egg Salad and Greens Wrap image

I make these delicious wraps with the whole-wheat lavash that I buy in Middle Eastern markets. Beet greens and Swiss chard are both good choices.

Provided by Martha Rose Shulman

Categories lunch, main course

Time 20m

Yield 3 wraps.

Number Of Ingredients 11

Ingredients

4 large eggs, hard-boiled (see below)
1/2 cup finely chopped fresh herbs, like parsley, dill, tarragon, chervil, chives
1/2 cup finely chopped bulb fennel or celery
Salt and freshly ground pepper to taste
1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon Hellmann's or Best Foods mayonnaise
1 teaspoon Dijon mustard
1/4 cup plain low-fat yogurt
1 bunch beet greens or Swiss chard (about 3/4 pound), stemmed and washed thoroughly in 2 changes of water
3 whole-wheat lavash

Steps:

Cut the eggs in half and remove and discard two of the yolks if desired. Combine the chopped eggs, herbs, and fennel or celery in a large bowl and season to taste with salt and pepper.
Whisk together the vinegar, lemon juice, mayonnaise, mustard and yogurt. Season to taste with salt and pepper. Toss with the egg mixture. Set aside.
Bring a large pot of water to a boil, salt generously and add the greens. Blanch for 1 to 2 minutes and transfer to a bowl of cold water, drain and squeeze out excess water. Alternatively, steam the greens in a steamer basket over an inch of boiling water for 2 to 3 minutes, until tender. Remove from the heat, rinse and squeeze out excess water.
Lay a piece of lavash on your work surface horizontally (the long edge is closest to you). Measure about 2 inches in from the left edge and arrange 1/3 of the greens in a 1-inch wide line, leaving a 1 1/2-inch margin at the top and bottom. Spoon a third of the egg mixture over the greens. Fold the left edge of the lavash over the filling, then fold in the top and bottom edges. Grip the filling in the folded-over lavash and roll up tightly like a burrito, so that the filling is secure. Wrap in plastic and refrigerate until ready to take to work or to eat.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams

IT'S A WRAP! EGG SALAD

It's a Wrap! Egg Salad image

Egg salad dotted with peas, scallions, red bell peppers. Spiced with a creamy chipotle dressing. layered into a wrap with thinly sliced tomatoes, pepperoni and greens. All rolled up and enjoyed by all on the run or packed up for a picnic in the park.

Provided by Rita1652

Categories < 30 Mins

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 12

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

Steps:

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.