Creamy Avocado and Egg Salad Wraps
These Creamy Avocado and Egg Salad Wraps are fresh, nutritious, and incredibly easy to make. Creamy avocado replaces heavy mayo, making this a lighter Mediterranean-style meal that’s perfect for breakfast, lunch, or a quick dinner. They’re protein-rich, filling, and non-spicy—just the way you like it.
Prep time: 10 minutes
Cook time: 8–10 minutes (eggs)
Total time: ~20 minutes
Servings: 3–4 wraps
Ingredients
For the Egg Salad:
4 large eggs, hard-boiled and chopped
1 large ripe avocado, mashed
1 tablespoon Greek yogurt or light mayonnaise
1 tablespoon lemon juice
Salt and black pepper, to taste
1 tablespoon olive oil
Add-ins (optional but recommended):
1 tablespoon fresh dill or parsley, chopped
2 tablespoons red onion, finely diced
1 tablespoon chives
For the Wraps:
3–4 whole-wheat tortillas or wraps
Lettuce leaves, spinach, or arugula
Cucumber slices or shredded carrots
Instructions
Boil the eggs:
Place eggs in boiling water and cook for 9–10 minutes.
Cool, peel, and chop.
Make the avocado base:
In a bowl, mash avocado with lemon juice, salt, and pepper until creamy.
Combine:
Add chopped eggs, Greek yogurt (if using), herbs, and onion.
Gently mix to keep some texture.
Assemble wraps:
Warm tortillas slightly.
Add lettuce or greens, then spoon the avocado egg salad on top.
Wrap & serve:
Roll tightly and slice in half. Serve immediately.
Tips & Variations
High-protein: Add extra egg whites or cottage cheese.
Low-carb: Use lettuce cups instead of wraps.
Extra crunch: Add celery or radish slices.
Meal prep: Keep filling refrigerated up to 24 hours (best fresh due to avocado).
Nutritional Information
Calories: 260 kcal
Protein: 12 g
Fat: 16 g
Carbs: 18 g
Fiber: 6 g