Egg and spinach wraps

These egg and spinach wraps make a great vegetarian lunch idea. Boil the eggs the night before so they’re all ready to slice in the morning.

Ingredients (serves 2)       

large British Lion eggs

2 wholemeal wraps

2tsp sweet chilli dipping sauce

½ red pepper, deseeded and thinly sliced

1 tomato, seeded and chopped

50g cucumber, thinly sliced

1 small carrot, peeled and grated

A handful of baby spinach leaves

Method

Place the eggs in a small pan, cover with cold water and slowly bring to the boil. When the water is boiling, reduce to a simmer and cook for seven minutes.

Drain, rinse in cold water, tap and peel off the shells. This could be done the night before and the eggs chilled until required.

Slice the eggs. Place the wraps on a clean board, spread a teaspoon of sauce over each, leaving a 2cm clear border. Top with the spinach leaves, sliced egg, pepper, tomatoes, cucumbers and carrot.

Drizzle over the remaining sauce. Fold over the side edges of the wraps, then roll up the wrap encasing the filling. Wrap in foil or paper and chill until ready to eat.

Recipe courtesy of eggrecipes.co.uk