Wraps with egg and salad

Name: Wraps with egg and salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Eggs (size M); 1 medium cucumber; 4 Lettuce leaves; 200 g Double cream cream cheese; 3 Stem(s) Mint; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 4 (approx. 245 g) Wheat cakes; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Eggs (size M)
1 medium cucumber
4 Lettuce leaves
200 g Double cream cream cheese
3 Stem(s) Mint
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
4 (approx. 245 g) Wheat cakes
7-10 Tbsp Cling film

Directions

1
Boil eggs in water for about 10 minutes. Drain, quench and peel. Clean and peel the cucumber and plane off 4 long strips. Cut the rest of the cucumber into thin sticks
2
Wash the salad and shake dry. Puree 1 egg and cream cheese. Wash mint, shake dry, pluck off leaves and chop. Mix mint, lemon juice and cream cheese. Season with salt, pepper and chilli powder
3
Finely chop the remaining eggs. Briefly heat the wheat cakes in the microwave or oven. Spread the wraps with cream cheese first, then cover with lettuce, eggs and cucumber sticks. Roll up the wraps, wrap them tightly in foil and chill them for about 30 minutes. Cut wraps and cucumber strips in half. Wrap 1/2 cucumber strips around 1/2 wrap
4
Waiting time approx. 1 hour