Quinoa Egg Salad Wrap

Side view of halved egg salad wrap on top of wooden board with parsley leaves and blue cup in background.

This delicious quinoa egg salad wrap recipe contains beans for an extra protein boost to kick start your day. If you prepare the ingredients ahead the recipe takes minutes to put together.

Course Breakfast, Brunch, Lunch

Cuisine vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 233kcal

Author Monika Dabrowski

Ingredients

½ cup cooked quinoa
4 large eggs hard boiled, peeled, finely chopped
2 tablespoons thick yogurt
2 tablespoons mayonnaise
1⅓ teaspoons Dijon mustard
¾ 14.11oz can red kidney beans drained, rinsed
1 tablespoon chia seeds
½ cup mature cheddar or another strong cheese, grated
2 tablespoons parsley finely chopped
2 tablespoons scallions/green onions finely chopped
fine sea salt and pepper to taste
2 large tortilla wraps

US Customary - Metric

Instructions

Combine all the filling ingredients, stir thoroughly and place half of the mixture in a line in the middle of each tortilla.
Wrap tightly burrito-style and cut each burrito in half. Serve immediately or wrap in paper and refrigerate for later.

Notes

You can cook the quinoa and boil the eggs ahead and refrigerate until you are ready to make the recipe.
If you want to save even more time you can prepare the actual egg salad ahead. Prepare the filling the night before and simply roll the burritos in the morning!
Making the entire egg wrap recipe ahead is also an option, though the wraps may become a little soggy by morning. Which is not necessarily a bad thing, I quite liked that, but it may not suit everyone.
Not suitable for freezing.

Nutrition