Egg Salad Wrap with Asparagus and Red Onion

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Doctoring up prepared egg salad with a little extra onion and spice, then serving it in a wrap with asparagus instead of lettuce turns a common sandwich into a signature dish. You can cut the wrap into small rounds and serve as an hors d’oeuvre at a picnic or cookout.

  • SERVINGServings

Ingredients

  • 1/2 lb. asparagus, trimmed
  • 1 1/2 cups prepared egg salad
  • 1/4 cup finely minced red onion
  • 1/4 tsp. plus 1/8 tsp. smoked paprika
  • 2 9x11-inch whole-wheat lavash or large whole-wheat tortillas

Preparation

  1. Bring large pot of salted water to a boil. Add asparagus and cook 2 to 3 minutes, or until crisp-tender. Drain, and rinse under cold water. Pat dry with paper towel, and chop into 1/4-inch-thick rounds. Set aside.
  2. Combine egg salad, onion and paprika in bowl. Season with salt and pepper.
  3. Place 1 lavash on work surface. Top with half of egg salad mixture, leaving 1-inch border around edges. Sprinkle with half of asparagus. Roll up bread. Repeat with remaining ingredients, slice, and serve.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 339
  • Carbohydrate Content: 26 g
  • Cholesterol Content: 218 mg
  • Fat Content: 23 g
  • Fiber Content: 5 g
  • Protein Content: 11 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 205 mg
  • Sugar Content: 1 g