Egg And Salad Wraps

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.