L.O.V.E. Wraps

The husband dude is in competition training mode so he's eating eggs like a man lately. It seems as though my fridge is spilling over with hard cooked eggs. The weather was so springy last night that I wasn't really feeling a heavy dinner so I grabbed a couple of his hard cooked eggs from his stash and figured I would make some egg salad wraps with the tortillas I had just made. Egg salad is easy and you can add whatever you like to it-I usually just add some mayo, mustard finely chopped onions and a bit of s&p to mine but I thought I'd see if I could find something a little different.

I came across Ellie Krieger's recipe for L.O.V.E wraps...fitting for the whole Grow Food LOVE thing, eh?

Its simple, not much different from how I normally make my egg salad. I didn't have any red peppers on hand so I did without those and I added about two pinches of shredded Colby-jack cheese to mine.

They turned out really tasty-a nice light warm weather lunch or even dinner for those nights that cooking isn't high up on the list of things you want to do.

L.O.V.E Wraps (Lettuce Onion Veggie Egg)

8 hard boiled eggs
4 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh chives, finely chopped
Salt and pepper
4 pieces whole-wheat wrap bread (9 inches in diameter) **Used homemade tortillas**
1 red bell pepper, cut into strips
12 thin slices red onion
8 leaves romaine lettuce, torn into pieces (about 1/2 cup)

Directions
Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich.

***I actually halved this recipe and it was enough to make FOUR mini wraps with smaller taco sized tortillas.***