Why You’ll Love this 10-Minute Egg Salad Wrap
While most lunch options leave you choosing between quick-but-boring or delicious-but-time-consuming, this egg salad wrap delivers on both fronts.
I’m talking about a protein-packed meal that comes together in just 10 minutes flat. The combination of creamy mayo-yogurt dressing with a kick of chipotle? Divine.
And those textural contrasts—crunchy bell peppers, tender eggs, fresh spinach—create a flavor symphony in every bite.
Perfect for busy weekdays, beach picnics, or when you’re simply too hungry to wait. Did I mention it’s customizable?
Swap ingredients based on what’s in your fridge, no stress required.
What Ingredients are in 10-Minute Egg Salad Wrap?
This egg salad wrap combines protein-rich eggs with fresh veggies and a creamy, slightly spicy dressing that brings everything together beautifully. I’m always amazed at how such simple ingredients can create something so satisfying—and the best part? You probably have most of these items in your kitchen already.
The contrast between the hearty eggs, crunchy vegetables, and soft tortilla makes for a perfect texture balance that keeps me coming back for more.
- 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
When shopping for these ingredients, quality matters in a simple recipe like this. Farm-fresh eggs will give you a richer flavor and deeper yellow color in your salad.
And while the recipe specifies spinach, don’t hesitate to swap in whatever leafy greens you have on hand—arugula adds a nice peppery kick, while butter lettuce provides a milder backdrop.
The chipotle pepper gives this wrap its signature smoky heat, but you can adjust the amount based on your spice tolerance, or even substitute with a dash of hot sauce if that’s what’s in your pantry.
How to Make this 10-Minute Egg Salad Wrap
Making this egg salad wrap is truly as simple as the 10-minute name suggests. Start with the 4 large eggs, which need a gentle hard-boiling. Place them in a pot, cover completely with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. This gentle cooking method prevents that grayish ring around the yolk that can happen with overcooked eggs.
While the eggs cool enough to handle, I like to prep my other ingredients—it’s all about efficiency when you’re trying to get lunch on the table quickly.
After the eggs have cooled, peel and dice them into a bowl. Now comes the fun part, combining all those colorful add-ins. Mix in the 1/2 cup of defrosted peas (no need to cook them), 2 tablespoons of diced scallions, and 2 tablespoons of diced red bell peppers.
For the dressing, stir together 1/2 seeded and minced chipotle pepper, 1 minced garlic clove, 1/4 cup mayonnaise, and 2 tablespoons Greek yogurt until smooth. This creates a creamy, smoky sauce that perfectly binds the salad together. Fold this dressing into the egg mixture, making sure everything gets evenly coated.
For faster prep, a good kitchen food processor can chop all your vegetables in seconds while maintaining perfect consistency.
Assembly is where this wrap really shines. Lay out your 2 large flour tortillas on a flat surface. At one end of each tortilla, layer 2 fresh spinach leaves (or whatever greens you prefer), a few thin slices of tomato, and 4 slices of pepperoni.
Spoon your egg salad mixture on top, dividing it equally between the wraps. To finish, simply roll up each tortilla, tucking in the sides as you go if you prefer a closed wrap. A diagonal slice makes for a more attractive presentation and easier eating.
These wraps are perfect served immediately, or you can wrap them tightly in plastic for a portable lunch that holds up surprisingly well for a few hours.
10-Minute Egg Salad Wrap Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s explore how to adapt this egg salad wrap to suit your preferences and pantry inventory!
Swap mayo for avocado if you’re watching calories, or try Dijon mustard for a tangy kick. Not a fan of chipotle? Sriracha or hot sauce work beautifully.
The veggies are flexible too—cucumber for crunch, arugula for pepperiness, or kale for extra nutrients.
Dietary restrictions? Use gluten-free tortillas or lettuce wraps instead.
Want more protein? Add crumbled bacon or chickpeas.
Vegetarians can skip the pepperoni and add sliced olives for that savory element.
What to Serve with 10-Minute Egg Salad Wrap
While your egg salad wrap makes a satisfying meal on its own, pairing it with complementary sides can elevate your dining experience to new heights.
I love serving mine with a simple cucumber salad tossed in rice vinegar and dill—the crisp, tangy flavors balance the creamy wrap perfectly.
For something heartier, try sweet potato chips or a light vegetable soup.
Can’t decide? A handful of kettle chips never disappoints.
When I’m feeling fancy, I’ll whip up a small fruit salad with berries and mint.
Trust me, the sweet-savory contrast works wonders with the smoky chipotle notes.
Final Thoughts
Whether paired with a revitalizing cucumber salad or enjoyed all by itself, this 10-minute egg salad wrap has become my go-to recipe for busy days when time is short but flavor can’t be compromised.
There’s something magical about the combination of creamy eggs, spicy chipotle, and crisp vegetables wrapped in a soft tortilla.
I love how adaptable this recipe is—swap in whatever veggies you have on hand or adjust the spice level to suit your taste.
Perfect for picnics, quick lunches, or even cut into pinwheels for unexpected guests.
Who needs complicated cooking when simplicity tastes this good?
