Name: Egg Salad Wrap
Prep time: 5 min
Total time: 5 min
Ingredients: 1 flour tortilla wrap (8-inch); 1 cup mixed lettuce leaves (washed, dried); 1/8 cucumber (cut into sticks); 1/2 carrot (peeled, grated, medium-size); 1/3 cup egg salad; 1/4 green onion (sliced)

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This quick and easy egg salad wrap is packed with protein and flavor, thanks to the cottage cheese egg salad and fresh vegetables. It’s the perfect light lunch that will keep you full all afternoon.

Thanks to the cottage cheese egg salad, this lunch wrap is an easy high-protein and low-carb lunch option. Add the egg salad to your weekly meal prep routine to make quick and easy wrap in 5 minutes flat.

For more fast lunch recipes, check out my Italian meatball wraps, lamb sausage wraps, and chicken salad wrap.

If you loved this Egg Salad Wrap Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

Egg Salad Wrap

Caro Jensen

Quick and easy cottage cheese egg salad wrap packed with fresh veggies and protein.

5 from 1 vote

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Prep Time 5

Total Time 5

Course Appetizer, Dinner, Lunch

Cuisine American

Servings serving

Calories 261 kcal

Ingredients

▢ 1 flour tortilla wrap 8-inch
▢ 1 cup mixed lettuce leaves washed, dried
▢ 1/8 cucumber cut into sticks
▢ 1/2 carrot peeled, grated, medium-size
▢ 1/3 cup egg salad
▢ 1/4 green onion sliced

Instructions

Lay out the flour tortilla on a large plate.
1 flour tortilla wrap
Start with lettuce at the bottom, followed by cucumber, grated carrots, egg salad, and sliced green onion.
1 cup mixed lettuce leaves, 1/8 cucumber, 1/2 carrot, 1/3 cup egg salad, 1/4 green onion
Fold in the sides and tightly roll up the tortilla, starting from the bottom edge.
Cut the wrap in half and serve immediately, or wrap it in tin foil, or parchment paper and store it in an airtight container for later.

Video

Notes

Soften tortillas: Depending on the type of tortilla you’re using you might need to heat them slightly if they are too firm. Warm the tortilla for 20-30 seconds wrapped in a damp paper towel in the microwave to make them more pliable and prevent tearing.

Balance filling: Add the filling in the middle of the tortilla but don’t overfill to ensure a tight roll that stays together.

Storage: You can make it 1 day ahead but fresh is best when it comes to wraps as they can easily get soggy. Meal prep all the ingredients and make a fresh wrap in 5 minutes.

Nutrition

Calories: 261kcalCarbohydrates: 26gProtein: 16gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 301mgSodium: 424mgPotassium: 765mgFiber: 5gSugar: 5gVitamin A: 23109IUVitamin C: 25mgCalcium: 192mgIron: 5mg

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Ingredients and substitutions

See the recipe card for full information on ingredients and quantities.

Ingredients laid out to make egg salad wraps.

Egg salad – I use my cottage cheese egg salad recipe but any egg salad will do.
Wraps – Large soft flour tortillas (8-inch) work best. Warm them a little if they’re too stiff. Use gluten-free tortillas or make lettuce salad wraps if you’re sensitive to gluten.
Vegetables – A lettuce mix, grated carrots, and cucumber add freshness and extra goodness to these egg wraps. Red cabbage sauerkraut or pickles make tasty additions as well.