Recipes
Egg Salad Pinwheel Wraps
Prepare the egg salad in advance and quickly roll with tortillas in the morning when packing lunch bag.
Serves
4
Prep Time
10 min
Ingredients
- 6 hard boiled eggs, peeled and finely chopped
- ¼ cup (60 mL) light mayonnaise
- 1 tbsp (15 mL) sweet relish
- 2 tsp (10 mL) yellow mustard
- ¼ tsp (1.25 mL) each salt and pepper
- 4 lettuce leaves
- 4 small flour tortillas
Instructions
- Step 1
Gently stir eggs with mayonnaise, relish, mustard, salt and pepper. Store, tightly covered in the refrigerator, for up to 3 days.
- Step 2
Line each tortilla with lettuce leaf and spread egg salad over top. Tightly roll into a log, similar to a jellyroll. Cut each tortilla into 6 pinwheels. Package snugly, in an airtight container, so the pinwheels hold their shape.
Did You Know
Vitamin D and omega-3 eggs come from hens who are fed a nutritionally-enhanced diet containing higher levels of certain nutrients.
Tips
Add a couple dashes of hot sauce to the egg salad for a grown-up version of this recipe.
Nutrition Facts
Per serving | |
---|---|
Calories | 282 |
Fat | 15 g |
Saturated Fat | 4 g |
Trans Fat | 0 g |
Carbohydrate | 23 g |
Fibre | 1 g |
Sugars | 2 g |
Protein | 12 g |
Sodium | 558 mg |