Mummy’s Caesar Egg Salad Wrap

Mummy’s Caesar Egg Salad Wrap


  1. In a large bowl, PLACE eggs, salad dressing, lemon juice, cheese, salt and pepper, and mix until well incorporated.

  2. SPOON 1/2 cup of mixture into each lettuce leaf and ROLL each one into a flatbread wrap.


  • 6 large EGGS, hard-boiled, peeled and chopped
  • 1/4 cup Caesar salad dressing
  • 1 tsp. lemon juice
  • 1/2 cup Parmesan cheese, shredded, low sodium
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 leaves iceberg lettuce
  • 4 flatbread wraps (optional)


Wraps can be made with just the lettuce leaves if you want to avoid carbs.

Tortillas can be substituted for the flatbread.


This recipe is an excellent source of choline and protein, and a good source of vitamin A.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.