nutritional information


  • Calories: 339
  • Protein: 11 g
  • Total Fat: 23 g
  • Saturated Fat: 4 g
  • Carbohydrates: 26 g
  • Cholesterol: 218 mg
  • Sodium: 205 mg
  • Fiber: 5 g

Egg Salad Wrap with Asparagus and Red Onion

Serves 4

30 minutes or fewer

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.
  • ½ lb. asparagus, trimmed
  • 1 ½ cups prepared egg salad
  • ¼ cup finely minced red onion
  • ¼ tsp. plus ⅛ tsp. smoked paprika
  • 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.
May 1907

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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.

DON - 2010-05-12 20:10:22

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.

Virginia - 2010-05-17 13:19:55