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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.
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.
Combine egg salad, onion and paprika in bowl. Season with salt and pepper.
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.
- Calories 339
- Carbohydrate Content 26 g
- Cholesterol Content 218 mg
- Fat Content 23 g
- Fiber Content 5 g
- Protein Content 11 g
- Saturated Fat Content 4 g
- Sodium Content 205 mg
- Sugar Content 1 g