Egg Mayo Salad Wrap

A breakfast salad wrap, made with two hard-boiled eggs, mayonnaise, spinach wrap, babyleaf salad (spinach, rocket, chard, purple lettuce), baby plum tomato, spring onion, and white pepper,

Dampen the wrap and allow it to soften while you are preparing the contents. Cool the boiled eggs in a bowl of cold water. Chop the onion and shred the tomato. Shred a handful of the baby leaf salad, and mix together in a bowl with two dessert spoonfuls of mayonnaise.

Use an egg slicer on the eggs once they are free of the shell. Add to the vegetable and mayo mix together with a half teaspoonful of ground white pepper. Dice the mixture with a spoon, so that the egg pieces are thoroughly mixed with the mayo salad.

Roll the mixture in the wrap. Serve with a dressing of the babyleaf salad leaves.

There is a lot of scope for variation with this simple dish. Cumin seeds could be added for example. Coriander, marjoram, tarragon or other herbs. You could also add chopped red pepper, mushroom, sweetcorn, etc.