Egg Salad & Spinach Wrap

Creamy egg salad in a whole-wheat wrap.

Egg Salad & Spinach Wrap:

A creamy, protein-rich egg salad wrapped in a wholesome whole-wheat tortilla—simple, nutritious, and delicious!

Ingredients

For the Egg Salad:

• 4 large eggs, hard-boiled and chopped
• 2 tablespoons mayonnaise (or Greek yogurt for a lighter version)
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika (optional)
• 1 tablespoon fresh chives or green onions, chopped

For the Wrap:

• 2 whole-wheat tortillas
• 1 cup fresh spinach leaves
• ½ small cucumber, thinly sliced (optional, for crunch)
• ½ avocado, sliced (optional, for extra creaminess)

Instructions

1. Make the Egg Salad:
   • In a bowl, mash the hard-boiled eggs slightly with a fork.
   • Stir in mayonnaise, Dijon mustard, lemon juice, salt, black pepper, paprika, and chives.
   • Mix until creamy but still slightly chunky.
2. Assemble the Wraps:
   • Lay a whole-wheat tortilla flat.
   • Spread a layer of fresh spinach over the tortilla.
   • Spoon the egg salad evenly over the spinach.
   • Add cucumber slices and avocado (if using).
3. Wrap & Serve:
   • Fold in the sides of the tortilla and roll tightly into a wrap.
   • Slice in half and serve immediately!

Tips & Variations:

• Make It Lighter: Swap mayo for Greek yogurt or mashed avocado.
• Extra Crunch: Add diced celery or shredded carrots to the egg salad.
• Spice It Up: A pinch of cayenne or a dash of hot sauce adds a kick!
• Meal Prep Friendly: Keep the egg salad refrigerated for up to 3 days and assemble wraps fresh.

Enjoy your meal!