RECIPE | Egg wraps

A dollop of thick Greek yoghurt gives these wraps a nice creamy taste – your kids will love them.

Serves 4

Preparation time 15 minutes

Cooking time 10 minutes

You need

• 4 eggs

• 4 strips of bacon

• 4 teaspoons finely chopped spring onions

• 4 – 6 tablespoons Greek yoghurt

• 1 tablespoon mayonnaise

• 1 teaspoon Dijon mustard

• salt, to taste

• ground black pepper, to taste

• 1 cup chopped lettuce

• 4 large wraps (I used sundried-tomato wraps)

Here’s how

1 Bring a pot of water to a boil and add the eggs. Boil for 10 minutes, then drain the eggs and dunk them in cold water. Peel the eggs as soon as they are cool enough to handle and chop them up.

2 Fry the bacon until crispy. Drain on kitchen paper and chop into pieces.

3 Combine the egg, bacon, spring onions, yoghurt, mayonnaise and mustard. Add salt and pepper to taste.

4 Spoon the egg mixture in a line onto each wrap. Add some lettuce. Roll up the wraps and cut each into quarters. Wrap the rolls in wax paper and eat within 24 hours.