Breakfast wrap with egg salad

Cut the chives finely and cut the to in vier. Boil the eggs almost hard in 8 minutes. Let them scare and peel them. Prepare the eggs in a deep plate and mix in the grated cheese, yogurt, chives, salt and freshly ground pepper.

In the middle of the wraps, create a thick stripe of egg salad and spread the wedges of tomato over it. Roll the tortillas firmly around the filling. Place them in the refrigerator until use.

Cut 1 wrap per person into 4 pieces of 4 cm wide. Put the pieces upright in the to go box.