Curried egg salad wrap
99% fat-free plain yoghurt
50 g, (2 x 25g small)
1 cup(s), (60g), shredded
¼ cup(s), (30g), thinly sliced
40 g, trimmed
- Place eggs in a saucepan of cold water and gently bring to a simmer over medium heat. Cook, uncovered, for 8–10 minutes until hard-boiled. Drain and cool in cold water.
- Peel the eggs and finely chop. Combine the mayonnaise, yoghurt and curry powder in a medium bowl. Add egg and mix well. Season with salt and freshly ground black pepper.
- Place wrap on a flat surface. Spoon half of the egg mixture along one short side of each piece of wrap. Top with lettuce, celery and sprouts and roll to enclose. Cut in half to serve.