Nicoise Salad Wrap


Prep Time: 15 minutes 

Servings: 1



1 large CrepiniⓇ  Egg Wraps with (Gluten-Free Grains or Cauliflower)
½ cup arugula
2 ounces can albacore tuna, drained
¼ cup cooked & chilled green beans
1 large egg, hard boiled and sliced thin
2 teaspoons Kalamata olives, pitted & sliced in half
1 teaspoon capers


For the Mustard Dressing (makes enough for two wraps)

2 tablespoons olive oil
2 teaspoons fresh lemon juice
1½ teaspoons red wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper



  1. Make the dressing: To a small mixing bowl, combine all ingredients. Whisk until emulsified and set aside. 
  2. Place one Crepini on a clean work surface. Top with arugula, tuna, green beans, egg, olives, and capers.
  3. Drizzle dressing over the top, roll or fold, and serve.


Tips & Tricks

You can also make Crepini cups and fill them with the nicoise salad mix!


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