Best Egg Salad Wraps Recipes

EGG SALAD TUNA WRAPS

Steps:

• In a bowl, combine the first eight ingredients. Place lettuce leaves on tortillas if desired. Top each with about 3/4 cup egg mixture; roll up tightly. Serve immediately or wrap in plastic and refrigerate.

DILLED SHRIMP AND EGG SALAD WRAPS

Steps:

• 1 . Mix all ingredients except tortillas and lettuce in medium bowl. 2 . Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half. 3 . Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.

DILLED SHRIMP AND EGG SALAD WRAPS

Steps:

• Mix all ingredients except tortillas and lettuce in medium bowl.
• Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half.
• Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.

EGG SALAD WRAPS

Steps:

• To hard-boil the eggs, place in a saucepan, cover with cold water, and bring to a rolling boil. Cover the pan tightly and turn off the heat. Let sit for 12 minutes. Fill a bowl with ice water, drain the eggs and chill immediately in the ice water until completely cool. 1. 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. 2. Whisk together the vinegar, lemon juice, mayonnaise, mustard and yogurt. Season to taste with salt and pepper. Toss with the egg mixture. Set aside. 3. 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. 4. 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. Yield: 3 wraps. Advance preparation: The egg salad keeps well for a couple of days in the refrigerator, but you'll want to toss it again before making the wraps. The cooked greens keep for 4 days in the refrigerator, and the assembled wraps keep for a day. Nutritional information per serving: 327 calories; 3 grams saturated fat; 1 gram polyunsaturated fat;

DILL AND DIJON EGG-SALAD WRAPS

Steps:

• Mix eggs, bell pepper, onions, 3 tablespoons mayonnaise, the mustard and dill weed.
• Spread 1 teaspoon mayonnaise down center of each tortilla. Top with about 1/4 cup egg mixture, spreading to within 2 inches of bottom of tortilla. Top with lettuce and alfalfa sprouts.
• Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

BACON-EGG SALAD WRAPS

Steps:

• Mix mayo, mustard and red pepper in medium bowl until blended. Stir in eggs and onions.
• Top tortillas with lettuce, egg salad and bacon. Fold in both sides of each tortilla, then roll up, starting at bottom.