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–+ servings
Egg and Vegetable Salad Wraps – vegetarian recipe
Stav Kogan

Egg and Vegetable Salad Wraps

Say goodbye to sad desk lunches! These vibrant, crunchy egg salad wraps are packed with fresh garden vegetables and a tangy Dijon dressing. A quick, healthy, and delicious meal ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 161 wrap
Calories: 161
Ingredients Method Nutrition

Ingredients
  

  • 3 large hard-cooked eggs, chopped
  • 1/2 cup (75 g / 2.65 oz) chopped cucumber
  • 1/2 cup (85 g / 3 oz) chopped zucchini or yellow summer squash
  • 1/4 cup (40 g / 1.41 oz) chopped red onion
  • 1/4 cup (30 g / 1.06 oz) shredded carrot
  • 2 tablespoons (30 ml / 1 fl oz) light or fat-free mayonnaise
  • 1 tablespoon (15 ml / 0.5 fl oz) Dijon-style mustard
  • 2 teaspoons (10 ml / 0.3 fl oz) milk
  • 1/2 teaspoon (10 ml / 0.3 fl oz) snipped fresh basil, or 1/4 teaspoon (20 ml / 0.7 fl oz) dried
  • 1 dash paprika
  • 3 10-inch / 25-cm multigrain, spinach, or vegetable flour tortillas
  • 3 large leaves leaf lettuce
  • 1 large roma tomato, thinly sliced
  • For easy meal prep, make the egg salad filling ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Assemble the wraps just before serving to prevent sogginess.
  • Boost the flavor and nutrition by adding a handful of baby spinach, a sprinkle of feta cheese, or some mashed avocado directly into the egg salad mixture.
  • This versatile egg salad is also delicious served in pita pockets, on a toasted English muffin, or simply scooped up with your favorite crackers.

Method
 

  1. Make the Egg Salad: In a large bowl, combine the chopped eggs, cucumber, zucchini, red onion, and carrot.
  2. In a separate small bowl, whisk together the mayonnaise, mustard, milk, basil, and paprika until smooth.
  3. Pour the dressing over the egg mixture and toss gently to coat.
  4. Assemble the Wraps: Lay each tortilla flat and line with a lettuce leaf.
  5. Arrange the tomato slices slightly off-center on the lettuce. Spoon the egg salad mixture evenly over the tomatoes.
  6. Fold and Serve: Fold in the opposite sides of each tortilla, then roll up tightly from the bottom.
  7. Cut the finished wraps diagonally into quarters and serve immediately.

Nutrition

Calories: 161kcalCarbohydrates: 21gProtein: 7gFat: 5g

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