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Sriracha Egg Salad Wrap
Ingredients:
12 eggs
1 cup water
½ cup mayonnaise
2 tablespoons Sriracha sauce
Sea salt and black pepper to taste
½ cup shredded carrot
1 cup shredded Napa cabbage
¼ cup green onion, thinly sliced
3 cups fresh spinach
4 spinach tortillas
Directions:
1. Place eggs and water in rice cooker.
2. Set rice cooker to 250˚F and cook for 20 minutes.
3. Once cooked, let eggs cool and remove shell.
4. In a large bowl, coarsely chop egg, then add mayonnaise, Sriracha, salt,
and pepper.
5. Lay spinach wrap out on flat surface.
6. Spread egg salad onto tortillas, leaving 2 inches of space along the edges.
7. Arrange vegetables on top of egg salad.
8. Fold in ends, roll wrap from one end to the other keeping the vegetables
tucked inside.
Serves: 4
45
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