Creamy Avocado Egg Salad Wraps with a Fresh Twist

🥗 Ingredients (2–3 wraps)

• Hard-boiled eggs – 4, chopped

• Ripe avocado – 1 medium, peeled and mashed

• Greek yogurt – 2 tbsp (or mayonnaise for richer taste)

• Lemon juice – 1 tbsp (to keep avocado fresh and zesty)

• Dijon mustard – 1 tsp (optional, for a tangy kick)

• Red onion – 2 tbsp, finely diced

• Fresh cucumber – ½ cup, diced (for crunch)

• Fresh dill or parsley – 1 tbsp, chopped

• Salt & black pepper – to taste

• Whole wheat or spinach wraps/tortillas – 2–3

• Baby spinach or lettuce – 1 cup

• Cherry tomatoes – 4–5, halved (optional, for freshness)

👩‍🍳 Instructions

1. Prepare the Egg Salad

   • In a medium bowl, mash avocado with lemon juice until creamy.

   • Stir in Greek yogurt and Dijon mustard.

   • Add chopped eggs, red onion, cucumber, and fresh herbs.

   • Season with salt and pepper. Gently fold to combine.

2. Assemble the Wraps

   • Lay a tortilla flat on a board.

   • Add a layer of spinach or lettuce.

   • Spoon the avocado egg salad in the center.

   • Top with a few cherry tomato halves for extra juiciness.

   • Roll up the wrap tightly and slice in half.

3. Serve & Enjoy

   • Serve immediately for maximum freshness or wrap tightly and refrigerate for up to 1 day.

💡 Fresh Twist Tips

• Add a sprinkle of feta cheese for a creamy-tangy flavor.

• Swap spinach with microgreens or arugula for a peppery bite.

• Add a few slices of smoked salmon or turkey for extra protein.

• For a Mediterranean vibe, drizzle with a bit of tahini-lemon sauce.

🥣 Nutritional Per Wrap (approx.)

• Calories: ~290 kcal

• Protein: ~14 g

• Healthy fats: ~15 g

• Carbs: ~22 g

• Fiber: ~5 g