An awesome lunch box treat for the kids as they head back to school. Egg Salad, sprouts and pickles in a healthy Flatout Multigrain and Flax Wrap.
Did anyone find their happy place this summer? That place where you’d move to in a second and be quite content to live forever?
I found mine, It’s anywhere on the central coast of California. We just returned from a long weekend in Morro Bay, paddle boarding, hiking and eating way too much good food.
Now as a new school year rolls around, it’s time to start thinking about easy school lunches. I honestly feel like I’ve covered every avenue of this morning routine, except with the sprouts. Never added sprouts.
Or egg salad.
The thing that makes egg salad a winner in almost everyones kitchen is the prep-ahead style of making it. Just throw some eggs (not literally) into some boiling water and boil for about 6-7 minutes.
This is easily done the night before so all you have to do the next morning is mix the eggs with mayonnaise, a squirt of mustard, some relish with salt and pepper. Super easy and my kids are all about helping to peel the eggs for some reason!
Mix it all up and lay it down on one of my favorite Flatout Multigrain and Flax Wraps. High fiber and only 100 calories per wrap, you really can’t beat this as an alternative to regular whole wheat bread.
You could even add some grated cheddar or chopped bacon to the egg salad, just check with the little people first because if they’re like mine, surprises don’t work.
I hope everyone’s summer was as awesome as mine this year, next up is fall…seriously? You can also turn your Flatout bread into crispy chips, perfect for dipping in this Pumpkin Cream Cheese Dip as an after school snack!
Good luck to all the kids who are in school already or like us, headed back in a few days.
Let’s do this lunch box thing!
This is a sponsored post for Flatout Wraps. All text and opinions are always my own!
- 2 Flatout Multigrain and Flax Wraps
- 6 eggs
- 1 teaspoon yellow mustard
- 2 tablespoons mayonnaise
- 2 tablespoons relish
- Salt and black pepper
- 2 cups sprouts
- 2 large dill pickles
- 2 slice Provolone cheese
- 1 tablespoon chopped chives
Bring a pot of water to a rolling boil and carefully add the eggs.
Bring back to a boil and cook for 6-7 minutes.
Transfer the eggs to a bowl of iced water and let cool before peeling.
Drain the water from the bowl and peel the eggs.
Add the mustard, mayo, relish, salt and pepper to the eggs and mash with the back of a fork until well combined.
Taste and adjust the salt and pepper if needed.
Lay the wraps on a flat surface.
Half the cheese and place on the wraps.
Add a line of egg salad on top of the cheese and lay a pickle on one side and sprouts running along the other side.
Sprinkle with some of the chopped chives.
Take the ends of the wrap and fold them in towards the middle about an inch then roll the wrap tightly away from you creating a long tube.
Cut each wrap into eight pinwheels.