Vegetarian Mushroom Celery Wrap With Herbed Goat Cheese

Step 1: Eggs ... You can actually buy hard boiled eggs; but, they are not difficult to make. Add the eggs to a pot with cold water; and, bring to a light boil. Cook just a minute, turn off the heat, cover; and, let them set 12 minutes. Rinse under cold water, peel and chop.

Step 2: Salad Filling ... Add the olive oil, lemon juice, salt and pepper to a large bowl; and, whisk until combined. Then, add mushrooms, celery, onion, scallions, and parsley to the vinaigrette; and, toss to combine. Season again with salt and pepper if necessary. If you can ... cover with plastic wrap; and refrigerate at least 30 minutes before making the wraps. It isn't necessary; but, I prefer to if you have the time.

Step 3: Wrap ... Add the arugula to the salad; and, toss to combine. Spread the boursin cheese on each wrap; and, top with the salad. Makes sure to use a slotted spoon for the salad; so, you don't end up with too much liquid in the salad. You don't want a soggy salad. Then, top with the diced eggs; and, wrap. I like wrap it up like a burrito; fold the bottom over, both sides - and roll. Cut in half on a diagonale.

Step 4: Serve and ENJOY! ... It's a really delicious crisp sandwich wrap/salad; and, even better that it is vegetarian. You can also substitute vegan options for the cheese and eggs; but, that is optional.

Step 5: I hosted a picnic for a group of my vegetarian/vegan friends a few months ago; and, I was looking for healthy, easy, and tasty vegan/vegetarian dishes. I wanted something different that the basic, roasted vegetables wrap; or, the sprouts, avocado, tomato, type of sandwich/wrap. This was one of the raw vegetable wraps which I really enjoyed ... and, so did they.