Veggie Tortilla Wraps You Can Make in Minutes — and They’ll Vanish Even Faster

When a basic sandwich feels tired and the goal is quick, clean, and satisfying, these tortilla wraps with a crisp veggie-and-egg salad hit the spot. Light but filling, bright but simple, they work for a picnic, a fast desk lunch, or as an easy little crowd-pleaser. Bonus: the whole thing comes together in minutes.

What you need

• Wheat tortillas - 4
• Hard-boiled eggs - 3
• Fresh cucumber - 1 medium
• Tomato - 1 medium
• Iceberg lettuce - 50 g
• Plain unsweetened yogurt - 3 tbsp
• Dijon mustard - 1 tsp
• Juice of half a lemon
• Fresh dill - a few sprigs
• Salt and freshly ground black pepper - a pinch

Make the salad

Peel the hard-boiled eggs and cut them into small cubes. Slice the cucumber and tomato into neat little batons so they hold some texture. Tear the iceberg into bite-size pieces with your hands. Add everything to a mixing bowl.

Whisk the dressing

Stir together the yogurt, Dijon mustard, and lemon juice until smooth. Finely chop the dill and add it to the bowl with a pinch of salt and black pepper. Mix until the dressing smells fresh and herby, then pour it over the eggs and vegetables. Toss gently so every piece is lightly coated.

Build the wraps

Lay a tortilla on a plate. Spoon 2 to 3 tbsp of the salad into the center and spread it out evenly, keeping a clean border of about 2 to 3 cm around the edges. Fold the sides inward, then roll it up snugly so the filling stays where it should. Repeat with the remaining tortillas and salad.

Serve it up

These are best straight away while the lettuce is crisp and the tortilla still has that soft bite. Pair with a light vegetable soup or keep it minimalist with a cup of green tea. Simple, bright, and done before your coffee cools.