Egg Salad Wraps

Directions

1. 1
   To hard-boil the eggs, place in a saucepan, cover with cold water, and bring to a rolling boil. Cover the pan tightly and turn off the heat. Let sit for 12 minutes. Fill a bowl with ice water, drain the eggs and chill immediately in the ice water until completely cool.
2. 2
   1. Cut the eggs in half and remove and discard two of the yolks if desired. Combine the chopped eggs, herbs, and fennel or celery in a large bowl and season to taste with salt and pepper.
3. 3
   2. Whisk together the vinegar, lemon juice, mayonnaise, mustard and yogurt. Season to taste with salt and pepper. Toss with the egg mixture. Set aside.
4. 4
   3. Bring a large pot of water to a boil, salt generously and add the greens. Blanch for 1 to 2 minutes and transfer to a bowl of cold water, drain and squeeze out excess water. Alternatively, steam the greens in a steamer basket over an inch of boiling water for 2 to 3 minutes, until tender. Remove from the heat, rinse and squeeze out excess water.
5. 5
   4. Lay a piece of lavash on your work surface horizontally (the long edge is closest to you). Measure about 2 inches in from the left edge and arrange 1/3 of the greens in a 1-inch wide line, leaving a 1 1/2-inch margin at the top and bottom. Spoon a third of the egg mixture over the greens. Fold the left edge of the lavash over the filling, then fold in the top and bottom edges. Grip the filling in the folded-over lavash and roll up tightly like a burrito, so that the filling is secure. Wrap in plastic and refrigerate until ready to take to work or to eat.
6. 6
   Yield: 3 wraps.
7. 7
   Advance preparation: The egg salad keeps well for a couple of days in the refrigerator, but you'll want to toss it again before making the wraps. The cooked greens keep for 4 days in the refrigerator, and the assembled wraps keep for a day.
8. 8
   Nutritional information per serving: 327 calories; 3 grams saturated fat; 1 gram polyunsaturated fat;