Healthy Egg Salad Wrap

Ingredients

Instructions

1. 1

   Hard-boil 6 large eggs: place in a pot, cover with cold water, bring to a boil, cover, turn off heat, sit 11 minutes. Plunge into ice water for 5 minutes, then peel.

2. 2

   Chop the eggs roughly — not finely, you want some texture. Transfer to a bowl.

3. 3

   Make the dressing: ¼ cup plain Greek yogurt, 2 tablespoons mayonnaise (the small amount keeps richness without being heavy), 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons chopped fresh dill, 2 tablespoons chopped chives.

4. 4

   Pour the dressing over the eggs. Add 1 finely chopped celery rib, 2 tablespoons of finely diced red onion, 1 tablespoon of capers (optional but adds great brininess). Fold gently with a fork — don't overmix or the eggs turn into paste.

5. 5

   Warm 4 large whole grain tortillas in a dry skillet for 20 seconds per side, or wrap in foil and warm in a 300°F oven for 5 minutes.

6. 6

   Build each wrap: tortilla flat, a layer of baby spinach or arugula across the bottom half, ¼ of the egg salad, a few slices of tomato, a sprinkle of black pepper. Fold sides in, then roll tightly from the bottom. Slice diagonally and eat immediately.