FationateFoodBelly • Easy Recipes

Ingredients

• 3 eggs
• 2 small Yukon Gold potatoes
• ½ avocado
• 1 tbsp diced tomato
• 1 mini cucumber, diced
• 1 tbsp chili oil
• ¼ cup scallions, chopped
• 3 baked chicken strips, chopped
• 1 sheet nori
• 2 sheets rice paper
• ¼ cup full-fat Greek yogurt
• 1 tbsp Dijon or whole-grain mustard
• 1 tbsp rice vinegar
• 1 tbsp Kewpie mayo
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the Greek yogurt, mustard, rice vinegar, Kewpie mayo, salt, and pepper. Mix until smooth and creamy.
2. Add the boiled eggs, cooked potatoes, avocado, cucumber, scallions, chopped chicken strips, diced tomato, and chili oil.
3. Use a spoon to roughly break up the eggs and potatoes, then gently mix everything together. Keep some larger chunks for texture.
4. Place the nori sheet over two softened rice papers, positioning them so they overlap and create a larger surface for wrapping.
5. Spoon the egg salad mixture into the center. Fold in the sides and bottom of the rice paper, then roll everything up tightly with the nori to form a burrito.
6. Slice in half and enjoy fresh!