Egg salad wraps
- Age: 2–3 years (Little cook)
- Texture: Finger food
- Prep: 8 min
- Cook: 10 min
- Makes: 2 children
Ingredients
- 3 eggs, hard-boiled
- 2 tbsp plain yoghurt
- a few chives, snipped
- 2 wholemeal tortillas
- a few leaves lettuce
Contains: Egg, Milk, Wheat
Method
- Your child mashes the eggs with a fork and stirs in the yoghurt and chives.
- Spread on the tortillas with lettuce, roll, and cut into pinwheels.
Safety: Eggs cooked hard.
Storage: Fridge 1 day, wrapped.
Tip: Jobs for small hands: mashing eggs. Pinwheels for the lunchbox.
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