Salsa Egg Salad Roll-Up

Hard-boil the egg by placing it in a pot of cold water, bringing to a boil, then removing from heat and letting it sit covered for 10 minutes.

Transfer the cooked egg to an ice bath to cool completely, then peel and chop into small pieces.

Combine the chopped egg with salsa in a small bowl, stirring gently until evenly mixed.

Warm the tortilla briefly in a dry skillet or directly over a flame for 30 seconds per side until pliable.

Spread the egg-salsa mixture evenly across the center of the warm tortilla, leaving a border on all sides.

Roll the tortilla tightly from one end to the other, tucking in the sides as you go to create a secure wrap.

Slice the roll-up diagonally into 2-3 pieces and serve immediately, or wrap in parchment paper for transport.