1/2 purple onion, chopped,
1/2 cup shredded cheddar cheese,
3 tablespoons light mayo,
1 tablespoon lemon juice,
1 teaspoon sugar,
1/2 teaspoon smoked paprika,
salt and pepper to taste,
1 tablespoon sunflower oil,
4 nice leaves of leaf lettuce,
4 white tortillas (12-inch diameter).
1. Heat the sunflower oil in a non-stick pan and make scrumbled eggs from the 12 eggs. Transfer the scrumbled eggs in a container and let them cool down in the fridge.
2. Mix the scrumbled eggs with the rest of the ingredients, except the lettuce and tortillas.
3. Place each lettuce leaf in the middle of each tortilla and top it with the egg salad.
4. Make the four egg salad wraps by folding first the sides of the tortillas and then rolling the wraps from end to end.
The egg salad wrap is designed to be served cold, but it can be briefly toasted in a panini press if desired. Enjoy.