Salmon & Egg Wraps with Mustard Mayo Recipe

Preheat oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper and bake for 10 minutes or until cooked through.

In the meantime, whisk the eggs in a bowl and season with salt and pepper. Heat a non-stick skillet over medium heat and pour in the beaten eggs. Cook until set, then remove from heat and set aside.

In a small bowl, mix together the mayonnaise, Dijon mustard, and lemon juice to make the mustard mayo sauce. Season with salt and pepper to taste.

To assemble the wraps, spread a spoonful of mustard mayo sauce onto each tortilla. Top with a salmon fillet, scrambled eggs, lettuce leaves, red onion slices, cucumber slices, and a sprinkle of fresh dill.

Roll up the tortillas tightly, tucking in the sides. Slice each wrap in half diagonally and serve.