Egg salad wrap
623cal, 25p, 36c, 41f (per meal)
1 tortilla (approx 10" dia) (72g)
2 dash or 1 packet (1g)
1 dash (1g)
3 large (150g)
1/4 small (18g)
2 tbsp (30mL)
1
Put the eggs in a small saucepan and fill it with water until eggs are covered.
2
Bring the water to a boil and continue boiling for 8 minutes.
3
Remove the saucepan from the stove and douse the eggs in cold water. Let them stand in the cold water until cool (~5 mins).
4
Peel the eggs and mash them together with the remaining ingredients besides the tortilla. Season with salt and pepper to taste.
5
Spread the mixture on the tortilla and wrap. Serve.