Simple Curried Egg Wraps for Your Work Lunches

If you’re missing wraps for lunch since going gluten free, then think again!

This yummy gluten and dairy free curried egg recipe is a very simple recipe that will take you no longer than 20 minutes to prepare.

To save time during the week simply make a large batch of curried egg, wash and chop your vegetables and store in airtight containers.

That means it will only take you a few minutes to put your wrap together the night before, or the morning before work.

If you are super short for time during the week even to do this, you can layer the lettuce in between the gluten free wrap and wet ingredients to prevent it from going soggy.

That means you could make your wraps all on Sunday so they’re prepped for your first few days at work.

I hope you enjoy this quick lunch as much as I do. Sometimes it’s the simple recipes that are the most enjoyable!


Prep time: 20 minutes

Serves: 4 wraps


Old Time Bakery gluten free wraps (found in Woolworths, IGA and select health food stores)

6 free range eggs

1/3 cup nudi natural coconut yoghurt (or normal yoghurt if you’re not dairy free)

2 teaspoons of curry powder

1 tsp of minced garlic

Optional: Sweet Mustard Pickle

Alfalfa sprouts

Cos or mesclun lettuce

2 tomatoes

1 lebanese cucumber


  1. Boil the 6 free range eggs for approximately 8-10 minutes until well cooked.
  2. Whilst the eggs are boiling, chop your cucumber, tomatoes and wash and dry the lettuce.
  3. Take the eggs out and run under cool water.
  4. Peel the egg shells, dice and pop in a bowl.
  5. Mix one teaspoon of minced garlic, two teaspoons of curry powder and 1/3 cup natural coconut yoghurt in a bowl.
  6. Add the diced boiled egg and mix evenly.
  7. Add your lettuce, egg, tomato and cucumber sweet mustard pickle, alfalfa sprouts (in that order) followed by more lettuce to protect the wrap from going soggy.
  8. Enjoy!