Get your ingredients ready. Finely chop the onions. Chop the chilies into small pieces. Dice the tomatoes and lettuce.

Boil some water in a pan and slowly place the eggs into it. Cook them for 7 minutes, switch off the flame and plunge the eggs in cold water. Leave them to cool.

Heat some oil, and fry the onions in medium flame.

Once the onions turn translucent, add the chili flakes and mix well.

Fry till the onions are caramelized.

Transfer the fried onions and chilies to a bowl, and add the chopped tomatoes and lettuce.

Peel the boiled eggs, and slice them lengthwise into four pieces. Add the eggs to the bowl.

Add salt and mix slowly. Your wrap filling is ready.

Take two tortillas and spread some cream cheese on them. Note: Adding cream cheese is optional. Your wrap will taste great even without it. I used chapatis instead of tortillas. Add half of the wrap filling on each tortilla.

Slowly roll the tortillas to make a wrap. Your spicy egg and lettuce wrap is ready to serve!