These rolls come together fast and don’t rely on precision — just good timing and balance. The filling is rich but gentle, built to taste good warm or straight from the fridge the next day.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2–3
More ideas: Rice and Tuna Salad with Lemon and Crunchy Veg – Easy Pantry Lunch
Feta and Egg Salad with Crisp Vegetables (15-Minute Dinner)
Ingredients
Instructions
- Place the eggs in a small pot, cover with cold water, and bring to a boil. Once boiling, lower the heat and cook for 9 minutes.
- Cool the eggs briefly under running water, peel, and mash them with a fork until coarse, not smooth.
- Stir in the Greek yogurt, truffle oil, Dijon mustard, and chopped chives. Season with salt and black pepper, adjusting as you go.
- Warm the wraps lightly in a dry pan or microwave so they bend without tearing.
- Spread the egg mixture evenly over each wrap, leaving a small border around the edges.
- Roll them up tightly, brushing the outside lightly with olive oil.
- Place seam-side down in a pan and warm for 1–2 minutes per side, just until the outside is soft and lightly golden.
- Slice or serve whole, depending on how hungry you are.
Storage & next-day use
These rolls hold up well overnight. Wrap them tightly and keep refrigerated for up to 24 hours.
They’re especially good cold, making them a solid lunchbox option that doesn’t need reheating.
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