Description
Delicious and easy-to-make Salmon & Egg Wraps with a tangy mustard mayo sauce, packed with smoked salmon, hard-boiled eggs, and fresh baby spinach, perfect for a light lunch or snack.
Ingredients
Scale
Wraps:
- 12 large multigrain wraps
Fillings:
- 24 slices smoked salmon
- 6 hard-boiled eggs, cooled, shelled, and sliced
- 2 x 100g bags baby spinach
- 1 small red onion, very finely sliced
Mustard Mayo:
- 200g light mayonnaise
- 6 tbsp Dijon mustard
Instructions
- Prepare the Mustard Mayo: Mix the light mayonnaise and Dijon mustard together in a bowl until smooth. Divide the mixture into two small bowls. In one bowl, stir in the finely sliced red onion to create the onion mayonnaise.
- Optional Wrap Softening: To make the wraps easier to roll, heat each one briefly in the microwave on medium for a few seconds until pliable.
- Assemble the Wraps: Spread a layer of the onion mayonnaise over each wrap. Then add 2 slices of smoked salmon, some sliced hard-boiled egg, and a generous handful of baby spinach on top.
- Roll and Chill: Roll up each wrap tightly to secure the fillings. These wraps can be made several hours ahead of time and stored covered in the refrigerator.
- Serve: Before serving, cut each wrap diagonally into two pieces. Serve with the extra plain mustard mayo for drizzling on top or dipping.
Notes
- You can swap smoked salmon for drained, roasted red peppers for a vegetarian version.
- Warming the wraps slightly before assembling helps prevent cracking and makes rolling easier.
- The wraps keep well in the fridge, making them great for meal prep or picnics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: International
Keywords: salmon wraps, egg wraps, smoked salmon recipe, mustard mayo, healthy wraps, lunch ideas, easy wraps
