Prep Time: 15 minutes
Ingredients1 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
- Make the dressing: To a small mixing bowl, combine all ingredients. Whisk until emulsified and set aside.
- Place one Crepini on a clean work surface. Top with arugula, tuna, green beans, egg, olives, and capers.
- 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!