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Egg Salad Ranch Wraps
with carrot sticks

Active: 30 min Total: 30 min
This is not "egg salad" in the way you might be thinking, but a crisp salad tossed with hard-boiled eggs, cucumbers, and homemade ranch dressing rolled into wraps. It's the epitome of a quick weeknight meal that can be entirely prepped ahead and then assembled super fast.
Smarts: Be sure to season the salad mixture with salt and pepper before folding it into the wraps - the right amount of seasoning will give these the most flavor.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Egg Salad Ranch Wraps with Carrot Sticks:
  • Eggs - 4
  • Carrots - 8 oz , sliced into sticks for dipping
  • Lettuce - 5 oz , chopped (any crisp variety like romaine)
  • Cucumbers - 10 oz , diced
  • Cheese, shredded Italian blend - 4 oz
  • Wraps, large - 4 (like burrito-sized tortillas)
Greek Yogurt Ranch Dressing:
  • Cilantro - 1 tsp , finely chopped
  • Chives (opt) - 1 tsp , finely chopped
  • Mayonnaise - 2 Tbsp
  • Yogurt, plain or Greek - 1/4 cup
  • Vinegar, white wine - 1 tsp
  • Lemon juice - 1 tsp
  • Oil, cooking - 3 Tbsp
  • Dill, dried - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Sugar - 1/8 tsp

Nutrition Facts

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Prep

  1. Boil eggs - Cover eggs with cold water in a small sauce pan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
  2. Carrots - Slice carrots into sticks for dipping. (Can be done up to 5 days ahead)
  3. Make ranch dressing - Finely chop cilantro and chives. Whisk together mayonnaise and yogurt. Add vinegar, lemon juice, and oil one at a time while whisking. Stir cilantro, chives, dill, garlic powder, and sugar into dressing. Season with some salt and pepper. (Can be done up to 5 days ahead)
  4. Lettuce / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

  1. Peel and chop eggs.
  2. In a large mixing bowl, toss together eggs, lettuce, cucumbers, and cheese. Add half the ranch dressing (reserve other half) and toss until well combined. (Note: If made ahead, the dressing may have thickened. You can thin it out with a tiny splash of water if it is too thick to easily toss with the salad.) Season salad with some salt and pepper.
  3. Divide salad between wraps. Fold / roll wraps to tightly enclose filling.
  4. Serve wraps with carrot sticks and remaining ranch dressing for dipping. Enjoy!

Nutrition Facts

Amount Per Serving
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