Place eggs into a large saucepan, cover with cold water and bring to the boil. Cook for 7-8 minutes or until hard boiled eggs. Drain and refresh with cold water and peel

Cut each egg into quarters and combine with flaked trout and red onion

Mix mayonnaise, mustard and lemon juice together and season with freshly ground black pepper. Toss gently through trout mixture to coat evenly

Lay out wraps and spoon mixture along the end of each wrap

Add rocket or watercress and roll up serve immediately