Prep Time
20 min
Cook Time
18 min
Yields
1 serving
This filling potato and egg salad wrap is perfect for a hearty meal for either breakfast or lunch.
Courtesy of RICARDO Magazine.
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ingredients
1
cup potatoes, peeled and diced
1
egg, in shell, at room temperature
¼
cup green peas
2
Tbsp mayonnaise
2
Tbsp dill pickles, diced
1
pita, about 20 cm (8-inch) in diameter
2
leaves Boston lettuce
Salt and pepper
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directions
Step 1
In a saucepan of salted boiling water, cook the potatoes for 5 minutes. Lower the heat, add the egg and simmer gently for 10 minutes. Add the peas for 1 minute before the end of cooking. Drain and let cool.
Step 2
Peel the egg and place in a bowl. Add the potatoes and peas. With a potato masher, crush the mixture with half the mayonnaise. Add the pickles and mix thoroughly. Season with salt and pepper.
Step 3
On a work surface, separate the pita in half to get two discs. Spread the inside of the pita with the remaining mayonnaise. Garnish with the lettuce and egg salad.