This filling potato and egg salad wrap is perfect for a hearty meal for either breakfast or lunch.
Courtesy of RICARDO Magazine.
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.