Pickle, Onion and Egg Salad Wraps recipe

Name: Pickle, Onion and Egg Salad Wraps
Total time: 15 min
Yield: 2 servings
Cuisine: British
Ingredients: 4 Eggs; 45 g Mayonnaise; 40 g, finely chopped Jar of pickles; 30 g Yoghurt; 4 Tortilla; 2 tbsp, very finely chopped Onion

A punchy, creamy wrap filling with chopped eggs, pickles, onion and mayonnaise, balanced by fresh yoghurt. It is simple, bold, and ideal for packed lunches.

15 min · Easy · British Jump to method

Ingredients

2 servings

4 Eggs
45 g Mayonnaise
40 g, finely chopped Jar of pickles
30 g Yoghurt
4 Tortilla
2 tbsp, very finely chopped Onion

Nutrition	Per serving
Calories	584 kcal
Protein	18 g
Carbohydrates	33 g
Fat	39 g
Saturated fat	8 g
Fibre	3 g
Sugar	3 g
Sodium	820 mg

Why this works

A filling, savoury wrap with moderate protein, but fairly high in fat and sodium due to the mayonnaise, eggs and pickles.

Good protein from eggs. Eggs provide high-quality protein plus nutrients such as vitamin B12 and selenium, supporting muscle repair and normal immune function.

Sodium from pickles and mayonnaise. Jarred pickles can contribute a significant sodium load, which may be worth watching if you are limiting salt.

Contains some gut-friendly dairy. The yoghurt adds a little calcium and may provide beneficial bacteria if live yoghurt is used.

Method

Boil the eggs for 9-10 minutes, then cool and peel them.
Chop the eggs, pickles, and onion finely.
Mix with mayonnaise and yoghurt until creamy.
Spoon the filling onto the tortillas and roll up tightly.
Cut in half and serve chilled or at room temperature.

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