Egg And Salad Wraps - cooking recipe

Ingredients

4 None eggs
1 None medium cucumber, peeled
7 oz cream cheese
3 stems mint, chopped
1-2 None lemon juice
1 pinch chili powder
4 None lettuce leaves
4 None tortilla wraps

Preparation

Cook the eggs for 10 mins in boiling water then set them aside to cool. Using a vegetable peeler, shave 4 long strips from the cucumber and cut the rest into thin sticks.
Puree 1 egg with the cream cheese. Mix the mint, lemon juice, cream cheese and chili powder and season to taste. Finely chop the rest of the eggs.
Briefly heat the wraps in the microwave or in the oven. Spread them each with cream cheese , salad, one lettuce leaf, egg and cucumber sticks on top. Roll the wraps, wrap them tightly in foil and refrigerate them for 30 mins. Cut the wraps in half and wrap 1/2 a cucumber strip around each 1/2 wrap.