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Wraps have become a staple in modern cuisine, celebrated for their convenience, versatility, and ability to cater to a variety of tastes and dietary preferences. From lunchboxes to dinner tables, wraps offer a quick and satisfying way to combine flavors and nutrients in a single, easy-to-handle meal. Among the myriad of filling options, creamy avocado egg salad wraps stand out not just for their delightful taste but also for their impressive nutritional profile. This recipe combines the smooth richness of avocado with the hearty protein of eggs, creating a filling that’s as wholesome as it is delicious.

Avocado Egg Salad Wraps

Discover the delicious and nutritious Creamy Avocado Egg Salad Wraps, a versatile meal perfect for any occasion! This recipe combines the creaminess of avocado with protein-packed eggs for a satisfying dish that’s easy to prepare. Packed with healthy fats, vitamins, and probiotics from Greek yogurt, these wraps not only taste great but are also beneficial for your health. Ideal for meal prepping, they’re perfect for quick lunches or snacks throughout the week. Enjoy fresh flavors with added herbs and crisp veggies for an even more delightful experience!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (or mayonnaise, if preferred)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

Salt and black pepper to taste

2 green onions, finely chopped

1 small handful of fresh cilantro, chopped (optional for freshness)

4 large tortilla wraps (options: spinach, whole wheat, or your personal favorite)

1 cup mixed greens (such as arugula, spinach, or lettuce)

Sliced tomatoes (optional for garnish)

Instructions
 

Hard-Boil the Eggs: Place the eggs in a saucepan and cover them with cold water, ensuring there’s about an inch of water above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot with a lid, remove it from heat, and let the eggs sit for 10-12 minutes. After that, transfer the eggs to an ice bath or run them under cold water until completely cooled. Peel the eggs once they are cool to touch.

    Prepare the Avocado Mixture: In a medium mixing bowl, scoop out the flesh of the ripe avocado and mash it using a fork until smooth and creamy. Add the Greek yogurt, Dijon mustard, fresh lemon juice, salt, and black pepper to the bowl. Mix everything together until it is well combined and creamy.

      Chop the Eggs: Once the eggs are boiled and peeled, chop them into small, bite-sized pieces. Gently fold the chopped eggs into the avocado mixture, being careful not to break them up too much. Add in the chopped green onions and cilantro if you’re using it for an extra burst of flavor.

        Assemble the Wraps: On a clean, flat surface, lay out your tortilla wraps. Start by evenly distributing a handful of mixed greens onto the center of each wrap. Follow this by adding a generous portion of the creamy avocado egg salad mixture on top. If you like, add a few slices of tomato for added flavor and freshness.

          Wrap It Up: To secure the filling, fold the sides of the tortilla over the filling, then carefully roll the wrap from the bottom to the top. Make sure to wrap it tightly enough to hold everything in place without tearing the tortilla.

            Serve: Using a sharp knife, slice each wrap in half diagonally for a nice presentation. Serve immediately for the freshest taste. If you’re packing these wraps for lunch, consider wrapping them in foil for easy transport!

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

                Optional Presentation Tip: Serve the wraps alongside some crispy carrot sticks or a handful of chips for added crunch!