Post by ScrambledEggs on May 3, 2016 12:24:24 GMT
Egg Salad Pinwheel Wraps
From www.eggs.ca/
Prepare the egg salad in advance and quickly roll with tortillas in the morning when packing lunch bag.
Serves: 4
Time to prepare: 10 min
Ingredients
6 hard-cooked eggs, peeled and finely chopped
1/4 cup (60 mL)light mayonnaise
1 tbsp (15 mL)sweet relish2 tsp (10 mL)yellow mustard
1/4 tsp (1.25 mL)each salt and pepper
4 lettuce leaves
4 small flour tortillas
Instructions
1. Gently stir eggs with mayonnaise, relish, mustard, salt and pepper. Store, tightly covered in the refrigerator, for up to 3 days.
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.
Tip: Add a couple dashes of hot sauce to the egg salad for a grown-up version of this recipe.
From www.eggs.ca/
Prepare the egg salad in advance and quickly roll with tortillas in the morning when packing lunch bag.
Serves: 4
Time to prepare: 10 min
Ingredients
6 hard-cooked eggs, peeled and finely chopped
1/4 cup (60 mL)light mayonnaise
1 tbsp (15 mL)sweet relish2 tsp (10 mL)yellow mustard
1/4 tsp (1.25 mL)each salt and pepper
4 lettuce leaves
4 small flour tortillas
Instructions
1. Gently stir eggs with mayonnaise, relish, mustard, salt and pepper. Store, tightly covered in the refrigerator, for up to 3 days.
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.
Tip: Add a couple dashes of hot sauce to the egg salad for a grown-up version of this recipe.
