Egg Salad Wraps – great summer meal!
When the temps get hot out, it’s nice to be able to make something that won’t require turning on the oven! This recipe couldn’t be easier to put together for a picnic or quick summer time dinner.
You will need the following ingredients:
6 large eggs
1/4 cup mayonnaise
1 teaspoon Gluten Free mustard
1/2 teaspoon dill weed, dried
salt and pepper to taste
Gluten Free Tortillas*
Optional: 1 avocado halved, seeded, peeled and diced
To make the hard boiled eggs, cook the eggs for 10 minutes in a saucepan of simmering water – enough water to cover the eggs. Drain, cool under cold running water, peel and chop eggs.
In a large bowl, combine the mayonnaise, mustard, and dill weed; add the chopped eggs. Taste and season with salt and pepper.
Heat tortillas in a non-stick skillet until pliable, or microwave covered with a damp paper towel for 15-20 seconds.
Place the diced avocado (if using) on one tortilla, top with 1/4 of the egg salad. Fold or roll as desired. Wrap in plastic wrap if not eating immediately to retain moisture in the wrap and refrigerate until you serve it.
*The type of tortilla I like is from Food for Life. They have a great variety of Gluten Free breads. You can find them at Whole Foods, or visit their website for stores near you that sell them.
You can find this recipe – in my book “Special Eats” Simple, Delicious Solutions for Gluten-Free & Dairy-Free Cooking – Click HERE for buying information.