Ingredients

The following ingredients have 2 Servings
  • 2 Flatout Multigrain and Flax Wraps
  • 6 eggs
  • 1 teaspoon yellow mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons relish
  • Salt and black pepper
  • 2 cups sprouts
  • 2 large dill pickles
  • 2 slice Provolone cheese
  • 1 tablespoon chopped chives

Instruction

  • Bring a pot of water to a rolling boil and carefully add the eggs.
  • Bring back to a boil and cook for 6-7 minutes.
  • Transfer the eggs to a bowl of iced water and let cool before peeling.
  • Drain the water from the bowl and peel the eggs.
  • Add the mustard, mayo, relish, salt and pepper to the eggs and mash with the back of a fork until well combined.
  • Taste and adjust the salt and pepper if needed.
  • Lay the wraps on a flat surface.
  • Half the cheese and place on the wraps.
  • Add a line of egg salad on top of the cheese and lay a pickle on one side and sprouts running along the other side.
  • Sprinkle with some of the chopped chives.
  • Take the ends of the wrap and fold them in towards the middle about an inch then roll the wrap tightly away from you creating a long tube.
  • Cut each wrap into eight pinwheels.