Miso Egg Salad Wrap

My husband and I (Misako) used to get wraps from Red Barn Market every month. They load our wraps with fresh veggies and choice of protein (our go-to was egg salad) and we got so full every time. We loved it. One day, while we were getting groceries, I saw a Sundried Tomato & Basil Wrap and suggested we should make our own wraps. The rest is history.

(By the way, we are not affiliated or paid, but I love Indianlife's wraps. I believe they are based out of Burnaby and you can find their wraps at regular supermarkets. I linked their product in the ingredient list, if anyone is interested.)

Since our favourite was egg salad with chipotle mayo and hummus, I came up with alternative egg salad, and this is where our Miso comes into play. My experience with egg salad tells me either Jalapeno Miso or Leek Miso would match better than Ginger Miso since they are more savoury, but go ahead if you are a ginger lover!

We keep telling our customers that we love eating hard boiled eggs with our sauces. This is a tweak version of that (we can't really post a recipe of a hard boiled egg with a spoon of miso, can we?). Give us a comment if you give it a try!

Serving: 1  Prep time: 30 minutes

Ingredients

2 large or 3 medium Eggs 

1 Tbsp Sauerkraut

1 1/2 Tbsp Jalapeno Miso

1/4 cup Edamame

2 mini Sweet peppers

Spinach Wrap

(optional) Arugula, Spinach, or any leafy greens

Instructions: 

  1. Prepare hard-boiled eggs. If you like your eggs well done, cooking them for 8 minutes after coming to a boil does that.
*Pro Tip: Run cold water on freshly cooked eggs for a few minutes until the shell of eggs is not warm to touch. This will make peeling experience a piece of cake!
  1. Preheat the oven at 400 F degree.
  2. Peel and mash the eggs with a folk to your liking. I find it easier than chopping on a cutting board. Chop sweet peppers and mix with other ingredients.
  3. Wrap the mixture with your choice of wrap. I like flavoured ones, so I used spinach this time, but I also like using tomato basil wrap as well. 
  4. Bake it for 7-8 minutes until the outside gets crispy. This process is entirely optional, so if you like a fresh (unbaked) wrap, you can skip this process.

* You can also use our Leek Miso instead of Jalapeno Miso if you want something milder. Or, if you want something spicier, you can add our Gochujang. 

Miso Egg Salad Wrap

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