Sprouted Egg Salad Wrap

A light lunch on a hot summer day can be the perfect way to satisfy your appetite without feeling weighed down by hot & heavy foods. This egg salad can easily be made in to an 'eggless' wrap by substituting out the animal protein for a plant based protein! I won't leaving you  egg-ing ... there are some swap out suggestions down below to get you egg-cited about this dish, whatever your dietary preferences are! 


what you'll need:

  • 2 small whole wheat or grain free tortillas 
  • 2 hard boiled eggs 
  • 1 medium carrot, julienned 
  • 1/4 sliced avocado
  • 1 handful of microgreens or broccoli sprouts
  • 2 tsp grainy mustard or honey mustard 
  • salt & pepper 

the steps: 

  1. Remove the hardboiled eggs from their shell. Discard the shell & in a small bowl, mash the eggs with a fork, until you reach your desired consistency.
  2. Add the mustard to the eggs, stir to combine. Season with salt & pepper
  3. Prepare your vegetables.
  4. Lay your tortilla on a plate. Divide the carrots in to equal parts & place in the centre of each tortilla. Do the same with the avocado & micro greens. 
  5. Divide egg mixture between the two tortillas and place on top of your layered vegetables. 

the egg swap: 

  • roasted chickpeas
  • roasted cauliflower
  • black beans
  • grilled plantains 
  • tofu
  • tempeh 
  • fish or tuna (salmon or white)
  • turkey 
  • chicken