Course: Breakfast

Cooking time: 10 minutes

Serves: 2

INGREDIENTS

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

DIRECTION

• 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.