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In today's fast-paced world, where health-conscious choices are increasingly prioritized, quick and nutritious meals have gained significant popularity. Busy individuals and families often find themselves in search of dishes that not only satisfy hunger but also provide essential nutrients. Enter the Creamy Avocado Egg Salad Wraps—a delightful fusion of flavor and nutrition that serves as a perfect solution for those on the go. This recipe combines the goodness of protein-rich eggs and heart-healthy avocados, making it an ideal meal for lunch or a light dinner.

Avocado Egg Salad Wraps

Discover the perfect solution for busy lives with these Creamy Avocado Egg Salad Wraps! This nutritious and delicious recipe combines protein-rich eggs and heart-healthy avocados, making it ideal for lunch or a light dinner. Quick to prepare and customizable, these wraps cater to various dietary needs while providing essential nutrients. Enjoy the creamy texture and zesty flavors that are sure to delight your taste buds and keep you fueled throughout the day!
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Ingredients
  

4 large eggs

1 ripe avocado

1 tablespoon Greek yogurt or mayonnaise

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh chives or green onions

Salt and pepper, to taste

4 large whole wheat or spinach tortillas

Leafy greens (spinach, arugula, or lettuce), for serving

Optional toppings: sliced cucumber, tomato, or sprouts

Instructions
 

Cook the Eggs: In a medium saucepan, place the eggs and cover them with cold water about an inch above the eggs. Bring to a boil over medium-high heat. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 9-12 minutes, then transfer them to an ice bath to cool for a few minutes.

    Prepare the Avocado Mixture: While the eggs are cooling, halve the avocado, remove the pit, and scoop the flesh into a mixing bowl. Mash it using a fork until creamy.

      Mix Ingredients: Once the eggs are cool, peel and chop them into small pieces. Add the chopped eggs to the bowl with the mashed avocado. Stir in the Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, red onion, and chives. Mix well until everything is combined. Season with salt and pepper to taste.

        Assemble the Wraps: Lay a tortilla flat on a clean surface. Place a handful of leafy greens in the center, followed by a generous scoop of the avocado egg salad mixture. If desired, add any optional toppings like sliced cucumber or tomato for extra crunch.

          Wrap It Up: Fold the sides of the tortilla inward, then roll from the bottom up to create a tight wrap. Repeat this process for the remaining tortillas and salad mixture.

            Serve: Cut each wrap in half diagonally for easy eating and serve immediately, or wrap in foil or parchment paper for a portable meal.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings