Egg Salad Wrap with Asparagus and Red Onion Recipe | Vegetarian Times Skip to main content

Egg Salad Wrap with Asparagus and Red Onion

Doctoring up prepared egg salad with a little extra onion and spice, then serving it in a wrap with asparagus instead of lettuce turns a common sandwich into a signature dish. You can cut the wrap into small rounds and serve as an hors d’oeuvre at a picnic or cookout.



Ingredient Line: 
½ lb. asparagus, trimmed
Ingredient Line: 
1 ½ cups prepared egg salad
Ingredient Line: 
¼ cup finely minced red onion
Ingredient Line: 
¼ tsp. plus ⅛ tsp. smoked paprika
Ingredient Line: 
2 9x11-inch whole-wheat lavash or large whole-wheat tortillas


  1. Bring large pot of salted water to a boil. Add asparagus and cook 2 to 3 minutes, or until crisp-tender. Drain, and rinse under cold water. Pat dry with paper towel, and chop into 1/4-inch-thick rounds. Set aside.
  2. Combine egg salad, onion and paprika in bowl. Season with salt and pepper.
  3. Place 1 lavash on work surface. Top with half of egg salad mixture, leaving 1-inch border around edges. Sprinkle with half of asparagus. Roll up bread. Repeat with remaining ingredients, slice, and serve.

Nutrition Information: 

11 g
Total Fat: 
23 g
Saturated Fat: 
4 g
26 g
218 mg
205 mg
5 g
1 g
Serves 4

Comments on this Recipe

Delicious. Will make this again. The asparagus goes well with the egg salad - adding a bit of crunch to the wrap that makes it very satisfying.

I made this for lunch today. I sliced the asparagus in half lengthwise and just slived the red onion. I was eating on the fly and felt this would be a bit less messy. It is definately something I will make again.