Egg and Salad Wraps

Name: Egg and Salad Wraps
Total time: 20 min
Yield: 4 servings
Ingredients: 8 ea Free range eggs; 8 ea Wholemeal wraps; 150 g Lettuce; 200 g Tomatoes; 150 g Cucumber; 60 g Mayonnaise

Boiled eggs and salad, rolled up and ready for a lunchbox.

Serves 4 20 min 22g proteinKid-friendly

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Ingredients

Free range eggs8 ea
Wholemeal wraps8 ea
Lettuce150 g
Tomatoes200 g
Cucumber150 g
Mayonnaise60 g

Method

Boil the eggs for 9 minutes, then cool under cold running water and peel.
Roughly chop the eggs and mix with the mayonnaise. Season well.
Shred the lettuce and thinly slice the tomato and cucumber.
Warm the wraps briefly so they roll without cracking.
Spread the egg mixture down the centre, top with the salad, and roll tightly. Cut in half to serve.