This Egg Salad Wrap with Provolone and Sprouts is a tasty and healthy lunch idea. The mild Provolone cheese and the crunch of the fresh sprouts and vegetables go great with the creamy egg salad. It's easy to make and quick enough to eat on the go.
Ingredients: 4 large eggs. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. Salt and pepper to taste. 4 large whole wheat tortillas. 4 slices Provolone cheese. 1 cup fresh sprouts e.g., alfalfa or broccoli sprouts. 1/2 cup diced red bell pepper. 1/4 cup diced red onion. 2 tablespoons chopped fresh parsley.
Instructions: Cover the eggs with cold water and put them in a saucepan. When it starts to boil on high heat, lower the heat to low, cover, and let it cook for 9 to 12 minutes, depending on how done you want it 9 minutes for soft-boiled eggs, 12 minutes for hard-boiled eggs. Fill a bowl with cold water and ice cubes to make an ice water bath while the eggs are cooking. As soon as the eggs are done, put them right into the ice water bath to cool down for a few minutes. Once the eggs are cool, peel them and cut them up into little pieces. Put the chopped eggs, mayonnaise, Dijon mustard, salt, and pepper in a bowl. Mix everything together well. Place the whole wheat tortillas on the table and top each one with a slice of Provolone cheese. Spread out the egg salad mixture on each tortilla so that it covers the cheese slice. Spread out the chopped parsley, diced red bell pepper, diced red onion, and fresh sprouts on top of the egg salad. To make a wrap, fold the sides of each tortilla in and then roll them up tightly. If you want, you can cut the wraps in half diagonally and serve them right away.
Prep Time: 15 minutes
Cook Time: 10 minutes
Mrabbi Hillel
