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Curried egg salad wrap

Curried egg salad wrap

3
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Easy
When you need lunch on the go these deliciously easy egg wraps can be made in a snap.

Ingredients

Egg(s)

3 medium

Low-fat mayonnaise

1 tbs

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs

Curry powder

½ tsp

Rye wrap

50 g, (2 x 25g small)

Iceberg lettuce

1 cup(s), shredded, (60g), shredded

Celery

¼ cup(s), (30g), thinly sliced

Snow pea sprouts

40 g, trimmed

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

TIP: You can use 2 teaspoons of finely chopped fresh chives instead of curry powder.

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