Egg Salad Tortilla Wrap

1. 1

   To prepare the egg salad: Gently place the eggs in a small saucepan and cover them completely with cold water.

2. 2

   Bring the water to a boil and simmer over medium heat for 10 minutes.

3. 3

   Turn off the heat and let the eggs stand in the water until they are cool.

4. 4

   Peel the eggs and dice them into 1/4-inch pieces.

5. 5

   Place the eggs, mayonnaise, and mustard in a small bowl and stir until well combined.

6. 6

   Season to taste with salt and pepper.

7. 7

   To prepare the wraps: Cut the tomato in half and remove and discard the seeds.

8. 8

   Chop the tomato into 1/4-to 1/2-inch pieces.

9. 9

   Lay the tortilla in the center of a microwave-safe plate and heat on high for 10 seconds to soften the tortilla.

10. 10

    Place the cheese slices down the center of the tortilla, leaving a 2 1/2-inch border at the bottom.

11. 11

    Spoon the egg salad over the cheese.

12. 12

    Arrange the lettuce over the egg salad and sprinkle with the tomatoes.

13. 13

    Fold up the bottom of the tortilla and tightly fold over the sides to form the wrap.

* Per serving · 4 servings · Values may vary.

No additional tips available.