Description
This Simple Egg Salad Wrap recipe offers a quick and delicious way to enjoy a classic egg salad with a spicy twist. Made with hard-boiled eggs, a touch of mayonnaise, and a hint of Sriracha seasoning, this wrap is perfect for a light lunch or snack. The combination of creamy egg salad and crisp lettuce wrapped in a soft tortilla makes it both satisfying and portable.
Ingredients
Wrap Ingredients
- 2 10-inch tortilla wraps
Egg Salad Filling
- 6 large hard-boiled eggs
- ½ teaspoon Sriracha seasoning
- ¼ cup mayonnaise
- lettuce leaves (enough for 2 wraps)
Instructions
- Peel the Eggs: Carefully peel the shells off the hard-boiled eggs, ensuring all shell pieces are removed for a smooth texture.
- Chop the Eggs: Using a sharp knife, roughly chop the peeled eggs and transfer them to a mixing bowl.
- Mix Ingredients: Add ½ teaspoon of Sriracha seasoning and ¼ cup of mayonnaise to the chopped eggs. Stir gently but thoroughly to combine all ingredients evenly and create a creamy filling.
- Prepare Tortillas: Lay the tortilla wraps flat on a clean surface and place fresh lettuce leaves on each one, creating a crisp base for the egg salad.
- Assemble Wrap: Evenly distribute the egg salad mixture over the lettuce on each tortilla, spreading it out to cover the surface without overfilling.
- Roll the Wraps: Carefully fold one edge of the tortilla over the filling and continue rolling tightly until the wrap is sealed. Cut in half if desired and serve immediately.
Notes
- For perfectly boiled eggs, place eggs in cold water, bring to a boil, then simmer for 9-12 minutes before cooling in ice water.
- Sriracha seasoning can be adjusted or substituted with other hot spices to control heat level.
- Use mayonnaise with reduced fat if preferred to make the recipe lighter.
- Wraps are best enjoyed fresh but can be stored in the refrigerator for up to 24 hours in an airtight container.