Egg Salad Wrap with Asparagus and Red Onion

• 1/2 lb. asparagus, trimmed
• 1 1/2 cups prepared egg salad
• 1/4 cup finely minced red onion
• 1/4 tsp. plus 18 tsp. smoked paprika
• 2 9x11-inch whole-wheat lavash or large whole-wheat tortillas

1. Bring large pot of salted water to a boil.
2. Add asparagus and cook 2 to 3 minutes, or until crisp-tender.
3. Drain, and rinse under cold water.
4. Pat dry with paper towel, and chop into 1/4-inch-thick rounds.
5. Set aside.
6. Combine egg salad, onion and paprika in bowl.
7. Season with salt and pepper.
8. Place 1 lavash on work surface.
9. Top with half of egg salad mixture, leaving 1-inch border around edges.
10. Sprinkle with half of asparagus.
11. Roll up bread.
12. Repeat with remaining ingredients, slice, and serve.

egg salad, red onion, paprika, tortillas

Taken from www.vegetariantimes.com/recipe/egg-salad-wrap-with-asparagus-and-red-onion/ (may not work)