This filling potato and egg salad wrap is perfect for a hearty meal for either breakfast or lunch.
Courtesy of RICARDO Magazine.
cup potatoes, peeled and diced
egg, in shell, at room temperature
cup green peas
Tbsp dill pickles, diced
pita, about 20 cm (8-inch) in diameter
leaves Boston lettuce
Salt and pepper
In a saucepan of salted boiling water, cook the potatoes for 5 minutes. Lower the heat, add the egg and simmer gently for 10 minutes. Add the peas for 1 minute before the end of cooking. Drain and let cool.
Peel the egg and place in a bowl. Add the potatoes and peas. With a potato masher, crush the mixture with half the mayonnaise. Add the pickles and mix thoroughly. Season with salt and pepper.
On a work surface, separate the pita in half to get two discs. Spread the inside of the pita with the remaining mayonnaise. Garnish with the lettuce and egg salad.