It's a Wrap! Egg Salad

Egg salad dotted with peas, scallions, red bell peppers. Spiced with a creamy chipotle dressing. layered into a wrap with thinly sliced tomatoes, pepperoni and greens. All rolled up and enjoyed by all on the run or packed up for a picnic in the park.

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 4  large eggs
• 1⁄2 cup  defrosted peas
• 2  tablespoons  diced scallions
• 2  tablespoons  diced red bell peppers
• 1⁄2 chipotle pepper, seeded and minced
• 1  garlic clove, minced
• 1⁄4 cup mayonnaise
• 2  tablespoons  Greek yogurt
• 4  fresh spinach leaves (or your favorite greens)
• 1⁄4 tomatoes, very thinly sliced
• 8  slices  pepperoni
• 2  large flour tortillas

Directions

1. Place eggs in a pot covered with water. Bring to a boil cover and remove from heat. When cool remove shells and dice eggs. Place in a bowl with peas, scallions, red bell pepper, stir to combine.
2. Mix chipotle, garlic, mayonnaise, and yogurt. Toss into salad to coat all.
3. Place the 2 tortilla on a flat surface, top at end of tortilla with greens, tomatoes, pepperoni topping with egg salad.
4. Roll up and slice on a angle. Serve immediately or wrap in plastic for a summer lunch on the beach or in the park.