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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Egg salad dotted with peas, scallions, red bell peppers. Spiced with a creamy chipotle dressing. layered into a wrap with thinly sliced tomatoes, pepperoni and greens. All rolled up and enjoyed by all on the run or packed up for a picnic in the park. Ingredients:
4 large eggs |
1/2 cup defrosted peas |
2 tablespoons diced scallions |
2 tablespoons diced red bell peppers |
1/2 chipotle pepper, seeded and minced |
1 garlic clove, minced |
1/4 cup mayonnaise |
2 tablespoons greek yogurt |
4 fresh spinach leaves (or your favorite greens) |
1/4 tomato, very thinly sliced |
8 slices pepperoni |
2 large flour tortillas |
Directions:
1. Place eggs in a pot covered with water. Bring to a boil cover and remove from heat. When cool remove shells and dice eggs. Place in a bowl with peas, scallions, red bell pepper, stir to combine.
2. Mix chipotle, garlic, mayonnaise, and yogurt. Toss into salad to coat all.
3. Place the 2 tortilla on a flat surface, top at end of tortilla with greens, tomatoes, pepperoni topping with egg salad.
4. Roll up and slice on a angle. Serve immediately or wrap in plastic for a summer lunch on the beach or in the park.
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