Quinoa & Egg Salad Wrap

Quinoa & Egg Salad Wrap
  • 30M Total Time

  • 17M Prep Time

  • 14 Ingredients

  • 1 Servings

Recipe created in partnership with @eatpayylove

Ingredients and Directions



  1. Set aside cooked quinoa and make the hardboiled eggs in the air fryer. To do so, preheat the air fryer to 270⁰ F, then add the eggs and cook for 12 minutes. Remove and give them an ice bath for 5 minutes before peeling and chopping.

  2. While eggs are cooking, add all the ingredients for the dressing into a small bowl, mix and set aside.

  3. Next give the kale a quick massage with 1 tsp extra virgin olive oil. Then add the kale with 1 serving quinoa, pomegranate seeds, sunflower seeds, feta, and chopped eggs to a bowl.

  4. Add the dressing to the bowl and give that a good mix.

  5. Lay the wrap on a plate and transfer the salad into the wrap. Fold the bottom half up first, then the sides and continue to roll it up. Cut in half and enjoy!


  • 1/4 cup quinoa, cooked
  • 2 hard boiled, large eggs
  • 1 cup kale (give a quick massaged to break down the fibers)
  • 3 Tbsp pomegranate seeds
  • 2 Tbsp sunflower seeds
  • 2 Tbsp feta cheese, crumbled
  • wrap of choice



  • 2 Tbsp extra virgin olive oil
  • juice of half a lemon
  • 1 Tbsp red wine vinegar
  • 1 Tbsp fresh dill
  • 1 Tbsp Greek yogurt
  • 2 tsp honey
  • to taste salt and pepper

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.