Imagine biting into a wrap so delicious, it transforms your ordinary lunch into a culinary adventure! These Egg Salad Spinach Wraps are not just a meal; they're a flavor explosion that combines creamy, protein-packed eggs with fresh, crisp spinach and juicy tomatoes. Perfect for busy professionals, health-conscious foodies, and anyone craving a quick yet satisfying meal that takes just 15 minutes to prepare. Get ready to revolutionize your lunch routine with this mouthwatering recipe that will have everyone asking, "What's your secret?"
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large eggs, hard-boiled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 4 large spinach tortillas
- 1 cup fresh spinach leaves
- 1/2 cup diced tomatoes
Instructions
- Begin by preparing the hard-boiled eggs. Place 4 large eggs in a pot and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for about 10-12 minutes. After the time is up, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.
- Once the eggs are cool, peel them and chop them into small pieces. Place the chopped eggs in a mixing bowl.
- Add 1/4 cup of mayonnaise and 1 tablespoon of Dijon mustard to the bowl with the chopped eggs. Stir gently to combine, ensuring that the eggs are evenly coated with the mayonnaise and mustard.
- Season the egg mixture with salt and pepper to taste. Mix again until all ingredients are well incorporated. Adjust seasoning if necessary.
- Next, prepare the spinach tortillas. Lay out 4 large spinach tortillas on a clean, flat surface.
- On each tortilla, place a handful (about 1/4 cup) of fresh spinach leaves in the center, leaving some space around the edges for easy wrapping.
- Evenly distribute the egg salad mixture over the spinach leaves on each tortilla. You can add about 1/4 of the mixture to each tortilla, depending on your preference.
- Sprinkle 1/2 cup of diced tomatoes evenly over the egg salad on each tortilla for added flavor and freshness.
- To wrap the tortillas, fold in the sides first, then roll from the bottom up to enclose the filling. Make sure to roll tightly enough to hold the filling in but not so tight that the tortilla tears.
- Once wrapped, you can cut each tortilla in half diagonally for easier handling and serving. Arrange the wraps on a plate and serve immediately, or refrigerate until ready to serve.
Tips
- Egg Perfection: For the smoothest hard-boiled eggs, use eggs that are a few days old - they peel more easily than super-fresh eggs.
- Cooling Technique: The ice water bath is crucial! It stops the cooking process and makes peeling a breeze.
- Seasoning Hack: Taste your egg salad mixture before wrapping. The right balance of salt, pepper, and mustard can elevate the entire dish.
- Wrap Like a Pro: Don't overfill your tortillas. Leave some space around the edges to ensure a neat, tight wrap.
- Make-Ahead Magic: Prepare the egg salad mixture in advance and store in the refrigerator. It'll taste even better after the flavors meld together.
- Customize Your Wrap: Feel free to add extras like diced pickles, chopped chives, or a sprinkle of paprika for extra flavor.
- Storage Tip: If not serving immediately, wrap tightly in plastic wrap or aluminum foil to keep fresh in the refrigerator for up to 24 hours.
Nutrition Facts
Calories: 384kcal
Carbohydrates: g
Protein: g
Fat: 50g
Saturated Fat: g
Cholesterol: 206mg
