Side view of halved egg salad wrap on top of wooden board with parsley leaves and blue cup in background.

Healthy Egg Salad Wrap with Quinoa

This delicious make ahead healthy egg salad wrap comes with the added goodness of quinoa and beans for an extra protein boost to kick start your day.
Course Breakfast, Brunch
Cuisine International
Keyword egg salad, quinoa, wrap
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Monika Dabrowski


  • 2 large wheat wraps
  • 4 large eggs hard boiled, peeled, finely chopped
  • 2 tablespoons Skyr or Greek yogurt
  • 2 tablespoons full fat mayonnaise
  • 1.5 teaspoon Dijon mustard
  • ½ cup cooked quinoa
  • ½ x 400g tin red kidney beans drained, rinsed under cold water
  • 1 tablespoon chia seeds
  • 50 g mature cheddar or other strong cheese, grated
  • 2 tablespoons parsley finely chopped
  • 2 tablespoons green onions finely chopped
  • Sea salt and pepper to taste be generous with the pepper


  • Combine all the filling ingredients, stir thoroughly and spoon half of the mixture in a line onto the middle of each tortilla.
  • Wrap tightly burrito-style and cut each burrito in half.


Preparation time does not include the time needed to chill the quinoa.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg