Description
A fresh and creamy twist on classic egg salad, using ripe avocado instead of mayonnaise for a nutrient-dense, flavorful filling wrapped in a soft tortilla.
Ingredients
Scale
- 4 hard-boiled eggs, peeled and diced
- 1 large ripe avocado, pitted and scooped
- 1 tablespoon fresh lime juice
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 whole wheat tortillas
Instructions
- Mash the avocado in a medium bowl using a fork until mostly smooth with a few remaining chunks.
- Stir in the lime juice to prevent browning and add acidity.
- Add the diced hard-boiled eggs to the bowl and fold gently until combined.
- Mix in the diced red onion and chopped cilantro.
- Season with salt and black pepper to taste.
- Warm each tortilla in a dry skillet over medium heat for 15 seconds per side.
- Spoon approximately 1/3 cup of the filling into the center of each tortilla.
- Fold in the sides and roll the tortillas tightly to create wraps.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Assembly
- Cuisine: American