Description
A quick and creamy egg salad wrapped in a vibrant spinach tortilla, perfect for busy weeknights or a light, protein-packed meal.
Ingredients
- 4 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 cup fresh spinach leaves
- 4 large spinach wraps or tortillas
Instructions
- Peel and chop the hard-boiled eggs into a mixing bowl.
- Add mayonnaise, Dijon mustard, salt, and pepper. Mix until well combined.
- Lay out a spinach wrap or tortilla on a clean surface.
- Place a generous handful of fresh spinach leaves onto the wrap.
- Spoon the creamy egg salad mixture over the spinach.
- Roll the wrap tightly, folding in the sides to secure the filling.
- Slice the wrap in half and serve immediately, or pack for a picnic.
Notes
For a lighter option, substitute Greek yogurt for mayonnaise. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Wrap
- Cuisine: American