Soft boiled Egg Salad & Cucumber Wraps with Crispy Fried Onions

Gluten free tortillas filled with soft boiled egg and chicken salad, cucumber slices and crispy fried onions. Trust me the crispy fried onions are a perfect pair with the egg salad and it makes such an easy and yummy breakfast! You can use Instant Pot or normal boiling method to prepare soft boiled eggs. I have mentioned both methods in the recipe below.

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You can prepare and refrigerate the salad overnight to roll up Easy Breakfast wraps for your busy mornings. Use any good quality packaged crispy fried onions for this recipe, I have given direct Amazon links for some of the ingredients in the recipe so that you can buy them online.IMG_20180604_115929_798.jpg


Course: Breakfast

Cooking time: 10 minutes

Serves: 2


  1. Mission Gluten free tortillas– 2 
  2. Thin Cucumber slices-6
  3. Large Eggs -3
  4. Shredded chicken breast(or left over Rotisserie)-1/2 cup (optional)
  5. Chopped Cilantro- 2 tbsp.
  6. Finely diced Green bell pepper-1/4 cup
  7. Mayonnaise(any king of your choice)-1/2 cup
  8. Salt- for seasoning
  9. Black pepper- 1/2 tsp.
  10. Crispy fried onions– 1/4- 1/2 cup


  • To prepare Soft Boiled eggs-In a large sauce pan on medium heat, boil  3 cups water or directly add from the kettle,carefully immerse the eggs using a slotted spoon.
  • Cook for about 6 minutes on medium heat and transfer the eggs into a large bowl filled with ice water. Let the eggs rest in the ice bath for 2 minutes.
  • To soft boil eggs in Instant Pot– Place a steam rack/ trivet inside the inner pot, fill with 1 cup water and place the eggs on the rack. Close the IP lid and pressure cook for 4 minutes and use Quick Pressure Release to open the IP lid. Carefully transfer the eggs into a large bowl filled with ice water and peel the eggs after 2 minutes.
  • Peel the eggs from the shells and scoop out the egg white and yolks into a small bowl. Don’t worry about perfect egg shape since you going to mix them up!
  • Now add the fine shredded chicken pieces, chopped bell pepper, cilantro and mayo into the eggs and mix well using a spoon until well combined.
  • Add salt and pepper for seasoning and refrigerate the salad.
  • To assemble the wraps-On a tortilla, place 3-4 thin cucumber slices, add a generous  scoop of egg salad and sprinkle crispy fried onions.
  • Carefully roll the tortilla and repeat the same for the next wrap.
  • Cut the wraps into 2 and serve fresh or refrigerate the wraps tightly wrapped in Aluminum foil.
  • Variation# You can use bacon bits instead of chicken in the salad. Jalapeño also goes well in the salad instead of bell pepper.




2 Comments Add yours

  1. lifeafter657 says:

    This is one I have to try, looks yummy and different.

    Liked by 1 person

    1. Jia Ann says:

      Thank you! I would say “Necessity is the mother of invention”😁


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