These tasty, vegetarian sandwich wraps make a great lunch or light dinner. They are fast and easy to make!

Ingredients:

• 9 large eggs, hard boiled and diced
• 1/3 cup mayonnaise
• 1/4 cup celery, finely chopped
• 1 Tbs Italian parsley, finely chopped
• 1/2 shallot, finely chopped
• 1 cup baby spinach leaves, washed and dried
• 4 large wraps (I like to use Toufayan Sundried Tomato Basil Wraps)

Directions:

1. Mix the eggs, mayonnaise, celery, parsley, and shallot together.
2. Line each wrap with spinach leaves.
3. Spread egg mixture on top of the spinach leaves.
4. Roll the wraps into logs.
5. Cut each log into four pieces.

Recipe II

Ingredients

• 9 large eggs, hard boiled and diced
• 1/3 cup mayonnaise
• 1/4 cup celery, finely chopped
• 1 Tbs Italian parsley, finely chopped
• 2 Tbs walnuts, chopped
• 1/4 cup fresh basil leaves, washed, dried, and chopped
• 1 cup baby spinach leaves, washed and dried
• 4 large wraps

Directions

1. Mix the eggs, mayonnaise, celery, parsley, basil, and walnuts together.
2. Line the wraps with spinach leaves.
3. Spread the egg mixture on top of the spinach.
4. Roll the wraps into logs.
5. Cut each log into four pieces.

Note: Fresh shell eggs can be stored in their cartons in the refrigerator for four to five weeks beyond purchase with minor loss of quality. Once an egg begins to age, it loses moisture through its porous shell and begins to dry. The membranes that hold the egg structure begin to loosen and the yolk may not be anchored in the center of the white once the egg is broken. An older egg would be most appropriate for a mixed dish, a batter or a hard cooked egg which should be easier to peel than a freshly laid egg.