Salmon & Egg Wraps with Mustard Mayo Recipe

Introduction

This Salmon & Egg Wrap combines smoky, creamy, and fresh flavors in a convenient and satisfying meal. Perfect for lunch or a light dinner, these wraps are easy to make and can be prepared ahead of time. They offer a delicious twist with a mustard mayo that adds a tangy kick.

Ingredients

• 24 slices smoked salmon
• 6 hard-boiled eggs, cooled, shelled, and sliced
• 2 x 100g bags baby spinach
• 12 large wraps (we used multigrain)
• 200g light mayonnaise
• 6 tbsp Dijon mustard
• 1 small red onion, very finely sliced

Instructions

1. Step 1: Mix the mayonnaise and Dijon mustard together in a bowl, then divide the mixture evenly into two small bowls.
2. Step 2: Stir the finely sliced red onion into one of the bowls with the mustard mayo to create the onion mayonnaise.
3. Step 3: Spread a layer of the onion mayonnaise over each wrap.
4. Step 4: On each wrap, add 2 slices of smoked salmon, some sliced hard-boiled egg, and a generous handful of baby spinach.
5. Step 5: Roll up each wrap tightly to keep all the fillings in place.
6. Step 6: The wraps can be made several hours ahead; cover and refrigerate until ready to serve.
7. Step 7: Just before serving, cut each wrap diagonally into two pieces and serve with the remaining plain mustard mayo for drizzling.

Tips & Variations

• For easier rolling, warm the wraps briefly in the microwave on medium power for a few seconds to make them more pliable.
• To make this dish vegetarian, substitute the smoked salmon with strips of drained, roasted red peppers from a jar.

Storage

Store any leftover wraps covered in the refrigerator for up to 24 hours. For best texture, avoid making them more than a day in advance. Reheat briefly if you prefer them warm, but they are also excellent served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of mustard?

Yes, you can use whole grain or yellow mustard for a milder flavor, but Dijon adds a nice tang that pairs well with the smoked salmon.

How do I prevent the wraps from becoming soggy?

Spread the mayonnaise and add fillings just before eating or cover tightly with cling film to minimize moisture exposure. Using thicker spreads like mayonnaise also helps keep the wrap ingredients from making the bread soggy.

Salmon & Egg Wraps with Mustard Mayo Recipe

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★★★★★

4.6 from 145 reviews

• Author: Cleo
• Total Time: 25 minutes
• Yield: 12 wraps (24 pieces when cut in half) 1x
• Diet: Low Fat

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Description

These Salmon & Egg Wraps with Mustard Mayo are a delicious and easy-to-make lunch option combining smoky salmon, creamy egg, fresh baby spinach, and tangy mustard mayonnaise wrapped in multigrain tortillas. Perfect for a nutritious meal that can be prepared ahead and served chilled or at room temperature.

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Ingredients

Scale 1x2x3x

Wrap Ingredients

• 24 slices smoked salmon
• 6 hard-boiled eggs, cooled, shelled and sliced
• 2 x 100g bags baby spinach
• 12 large multigrain wraps

Mustard Mayonnaise

• 200g light mayonnaise
• 6 tbsp Dijon mustard
• 1 small red onion, very finely sliced

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Instructions

1. Prepare the mustard mayonnaise: Mix the light mayonnaise and Dijon mustard together, then divide the mixture into two small bowls. Stir the finely sliced red onion into one of these bowls to create an onion mustard mayo variant.
2. Assemble the wraps: Spread a layer of the onion mustard mayonnaise over each multigrain wrap. Top each with 2 slices of smoked salmon, some slices of the hard-boiled egg, and a generous helping of baby spinach leaves.
3. Roll and chill: Roll up each wrap tightly to secure the fillings. The wraps can be made several hours in advance and stored covered in the refrigerator to allow flavors to meld and to keep them fresh.
4. Serve the wraps: Just before serving, slice each wrap diagonally into two pieces. Serve with the extra plain mustard mayonnaise for drizzling, enhancing the creamy and tangy flavor experience.
5. Optional tip for easier rolling: To make the wraps easier to roll without cracking, give them a short blast in the microwave on a Medium setting to soften.

Notes

• To make a vegetarian version, substitute the smoked salmon with strips of drained, roasted red peppers from a jar.
• The wraps can be assembled several hours ahead, making them ideal for meal prepping or picnics.
• Microwaving the wraps briefly helps to make rolling easier and prevents tearing.
• Use light mayonnaise to reduce fat content in the dressing.

• Prep Time: 15 minutes
• Cook Time: 10 minutes (includes boiling eggs)
• Category: Lunch
• Method: No-Cook
• Cuisine: Western

Keywords: salmon wrap, egg wrap, mustard mayo, smoked salmon wrap, healthy lunch, easy wraps, light lunch wrap, multigrain wraps, spinach wraps, low fat sandwich