Herb & Smoked Paprika Egg Salad Wrap

We’re loading up soft, pliable tortillas with layers of fresh lettuce, a generous portion of ultra-creamy egg salad, and a crisp, sharp crunch from finely diced celery and red onion. A subtle hint of fresh dill and a warm pop of smoked paprika instantly lift the whole thing, giving you an effortlessly bright, high-protein lunch that actually keeps you full.

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INGREDIENTS HIGHLIGHTS

Hard-Boiled Eggs (6 large) — Rich and creamy base, chopped to your preferred consistency (chunky or finely mashed).

The Crunch Duo (⅓ cup Celery & 2 tbsp Red Onion) — Finely diced to provide an essential, crisp texture contrast that cuts right through the rich dressing.

Mayonnaise & Dijon Mustard (⅓ cup + 2 tbsp Mayo, 1 tsp Dijon) — The classic smooth binder, with Dijon adding a sharp, tangy depth of flavor. Extra mayo is kept on hand to swipe onto the tortillas for a perfect moisture barrier.

The Herb Blend (1 tbsp Parsley & 1 tsp Dill) — Bright, grassy, and clean fresh herbs that instantly lift and freshen up the heavy salad base.

Smoked Paprika (¼ teaspoon) — The subtle game-changer; introduces a warm, woodsy depth and a beautiful hint of color.

Lettuce Leaves (1 cup) — Adds a clean, crisp layer that frames the egg salad and keeps the wrap structurally sound.

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PREP THE BASE & DRESSING

Whisk up the glossy ginger-garlic mayo dressing in a small bowl. Peel and chop your hard-boiled eggs, then toss them into a medium bowl with the finely diced celery and red onion. Fold the dressing into the egg mixture until beautifully creamy.

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PREPARE THE TORTILLAS

Give your tortillas a quick warm-up in the microwave or over a burner so they fold like a dream without tearing. Lay them flat and spread a thin, even layer of mayonnaise across each one, leaving a clean one-inch border around the edge.

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ASSEMBLE & ROLL

Layer fresh lettuce leaves over the mayo, then add a generous log of egg salad right down the center. Top with a final layer of lettuce and a dusting of smoked paprika. Fold in the sides, roll it up tight, and slice on a bias. More details on wrapping the wrap below.

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STEP THREE: WRAP THE WRAP

It can be challenging to tightly wrap a sandwich or burrito if you haven’t done it before.

Guidelines for a tightly wrapped sandwich or burrito (Love & Lemons has a great visual guideline here):

Position the tortilla and filling (filling will be shaped something like a rectangle or log) such that the wide end of the filling is facing you.

1. Fold the left and right sides inward so they snugly cover the ends of the filling; this creates the “closed ends” of the wrap.

2. With your thumbs, lift the bottom edge of the tortilla up and over the filling, pulling it toward the far side. Your fingers should be holding the folded sides in place as you do this.

3. Tuck the bottom edge firmly underneath the filling, creating tension and tightening the roll. Continue rolling forward, keeping the sides tucked in, until the wrap is fully rolled and the seam lands on the bottom.

Yield: 2

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Herb & Smoked Paprika Egg Salad

Prep time: 15 MinTotal time: 15 Min

Cook modePrevent screen from turning off

Ingredients

• 6 large Hard-boiled eggs, cooled and chopped
• 1/3 cup Celery, finely chopped (about 1 small stalk)
• 2 tbsp Red onion, finely chopped
• 1/3 cup + 2 tbsp Mayonnaise (divided; 1/3 cup for the dressing, 2 tbsp for spreading)
• 1 tsp Dijon mustard
• 1 tbsp Fresh parsley, finely chopped
• 1 tsp Fresh dill, finely chopped
• 1/4 tsp Smoked paprika (plus a pinch more for garnish)
• To taste Fine sea salt and freshly cracked black pepper
• 2 large Tortillas
• 1 cup Lettuce leaves (washed and dried; enough for two single layers per wrap)

Instructions

Prep the Base & Dressing

1. Peel your cooled hard-boiled eggs and chop them to your desired consistency (rough chop for a chunkier salad, or finely mashed if you prefer it smoother).
2. Place the chopped eggs into a medium mixing bowl along with the finely diced celery and red onion.
3. In a small separate bowl, whisk together 1/3 cup of the mayonnaise, Dijon mustard, chopped parsley, chopped dill, and smoked paprika until smooth.
4. Add the dressing, along with salt and pepper to taste, to the egg mixture and fold gently with a spatula until everything is evenly coated.

Prepare the Wraps

1. Warm the tortillas for a few seconds over the oven burner or in the microwave so they become pliable and will not tear when you fold them.
2. Lay your wraps flat on a clean surface or cutting board.
3. Spread a thin layer of mayonnaise (about 1 tablespoon per tortilla) over each tortilla, leaving about a 1-inch border from the edge.

Assemble and Roll

1. Add a single layer of lettuce leaves directly over the mayonnaise.
2. Spoon a generous amount of the egg salad down the center of each wrap over the lettuce, shaping it gently into a log.
3. Add a second single layer of lettuce leaves over the egg salad.
4. Fold in the sides, roll tight from the bottom up, and slice on a bias. See Notes for guidelines on the wrapping process.

Notes

Guidelines for a tightly wrapped sandwich:

Position the tortilla and filling (filling will be shaped something like a rectangle or log) such that the wide end of the filling is facing you.

1. Fold the left and right sides inward so they snugly cover the ends of the filling; this creates the “closed ends” of the wrap.
2. With your thumbs, lift the bottom edge of the tortilla up and over the filling, pulling it toward the far side. Your fingers should be holding the folded sides in place as you do this.
3. Tuck the bottom edge firmly underneath the filling, creating tension and tightening the roll. Continue rolling forward, keeping the sides tucked in, until the wrap is fully rolled and the seam lands on the bottom.

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