Egg salad wrap
A quick high-protein egg salad with cucumber, Greek yogurt and lemon, served in a warmed taco tortilla with avocado and cherry tomatoes.
Nutritionper serving
1 serving ≈ 255 g
- 281 kcal
- Protein: 13.9 g, 19% of calories
- Fat: 16.7 g, 52% of calories
- Carbs: 21 g, 29% of calories
Estimated from the ingredients.
Ingredients10
- 3pc
- 0.3pc
- 0.3pc
- to taste
- to taste
- 0.5pc
- 2tbsp
- 2pc
- 1small
- 100g
Cookware
- Mixing bowl
Contains
DairyEggs
Allergens are auto-detected and may be incomplete. Always double-check the ingredients.
Steps5
Step 1. Mash the eggs
Peel the hard-boiled , place them in a bowl and smash them with a fork until creamy.
Step 2. Mix the egg salad
Add the chopped , , , , and , then mix everything together.
Step 3. Warm the tortillas
Warm the .
Step 4. Assemble the wraps
Spread the evenly over the tortillas and add the salad.
Step 5. Top the wraps
Top with the remaining , and .
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