It'S A Wrap! Egg Salad - cooking recipe

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 tomatoes, very thinly sliced
    8 slices pepperoni
    2 large flour tortillas
Preparation
    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.
    Mix chipotle, garlic, mayonnaise, and yogurt. Toss into salad to coat all.
    Place the 2 tortilla on a flat surface, top at end of tortilla with greens, tomatoes, pepperoni topping with egg salad.
    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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