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Nicoise Salad Wrap


Prep Time: 15 minutes 

Servings: 1



1 large CrepiniⓇ  Egg Wraps with (Cauliflower or Gluten-Free Grains)
½ cup arugula
2 ounce can albacore tuna, drained
¼ cup cooked and chilled green beans
1 large egg, hard boiled and sliced thin
2 teaspoons Kalamata olives, pitted and 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. On a clean work surface place one Crepini. Top with arugula, tuna, green beans, egg, olives, and capers.
  3. Drizzle dressing over the top, roll or fold, and serve.


Tips and Tricks

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