Curried egg wraps

  • Serves: 1
  • Prep: 5mins
  • Cook: 5mins


  • 2 medium British Lion eggs
  • 2 tbsp reduced fat mayonnaise
  • 1 teaspoon medium curry paste
  • salt and freshly ground black pepper
  • 1 large seeded wrap
  • 2 tbsp mango chutney
  • a handful baby spinach leaves


  1. Place the eggs in a medium pan of cold water. Place on the hob and slowly bring to the boil. When boiling begins simmer for 5 1/2 minutes.
  2. Drain the eggs, rinse in cold water and tap the shells all over, leave to cool. When cold, peel away the shells.
  3. Slice one of the eggs. Roughly chop the rest and place in a bowl. In a bowl mix the mayonnaise and curry paste and season to taste. Gently stir in the chopped egg.
  4. Lay the wraps on a board, heap the curried egg mayonnaise down the centre. Top with the sliced hard boiled eggs, then the spinach leaves and finally a drizzle of chutney. Fold in the two sides about 2cm, then roll up and wrap until ready to serve.


Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
513 68.0g 18.3g 20.5g 3.9g 4.3g

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