Egg Chickpea Salad Wrap

What you need

Ingredients

Measured for 4 servings.

• 260 gWhole-Wheat Tortilla
• 400 gEgg, whole
• 360 gChickpeas, cooked drained
• 240 gGreek Yogurt 2%
• 320 gCucumber
• 160 gSpinach
• 40 gLemon Juice

Make it

Method

1. 01

   Drain the cooked chickpeas, dice the cucumber and dry the spinach; cook and cool the eggs before combining the yogurt-lemon filling so the wraps stay firm.

2. 02

   Warm the four whole-wheat tortillas briefly in a dry pan, then cover them. Boil the measured eggs until firm, about 9–10 minutes after the water returns to a gentle boil, and cool before chopping.

3. 03

   Lightly mash the drained cooked chickpeas with the chopped egg. Stir the measured Greek yogurt and lemon juice into this filling; fold in diced cucumber and well-dried spinach.

4. 04

   Spoon one quarter of the egg-chickpea-yogurt filling through the center of each tortilla. Keep the edge clear, fold the sides inward and roll tightly so the moist filling stays inside.

5. 05

   Fold or roll tightly, cut if desired and divide into 4 equal servings. Serve immediately for the best texture.

6. 06

   For fully cooked egg preparations, continue until the whites and yolks/mixture are set; egg dishes can be checked around 71°C.