Egg & Vege Lunch Wrap

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Ingredients

2	Eggs, hard-boiled (Main)
3 Tbsp	Mayonnaise
1 tsp	Dijon mustard
1	Wrap, large
6	Lettuce leaves, crisp, sliced
½ cup	Carrots, shredded
1	Dill pickles, sliced into batons

Directions

1. Peel eggs. Mash together with the mayonnaise and mustard.
2. To make the wrap pliable, heat briefly in the microwave or a sandwich maker, or wrap in foil and heat over steam.
3. Place the bread on a flat surface on a sheet of waxed paper.
4. Spread the egg mixture over the first quarter of the wrap.
5. Lay the remaining fillings in lines parallel to the egg to just over halfway.
6. Starting from the side closest to you, firmly roll it up. Spread mayo along the final edge to help it hold together.
7. Cut the wrap in half through the middle to display the filling.