Creamy Avocado and Egg Salad Wraps Recipe

These Creamy Avocado and Egg Salad Wraps are a delicious and healthy option for a quick lunch or a light dinner. Packed with protein from the eggs and healthy fats from the avocado, they are both nutritious and satisfying.


  • 4 large eggs
  • 2 ripe avocados
  • 1/4 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small red onion, finely chopped
  • 1 stalk celery, finely chopped
  • Salt and pepper to taste
  • 4 large whole wheat tortillas
  • 1 cup baby spinach leaves
  • 1/4 cup chopped fresh cilantro (optional)


  1. Prepare the Eggs:
  • Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat.
  • Once boiling, reduce heat to low and simmer for 10 minutes.
  • Remove from heat and place eggs in a bowl of ice water to cool. Once cool, peel and chop the eggs.
  1. Make the Avocado Dressing:
  • In a medium bowl, mash the avocados with a fork until smooth.
  • Add Greek yogurt, lemon juice, and Dijon mustard. Mix until well combined.
  1. Combine Ingredients:
  • Add the chopped eggs, red onion, and celery to the avocado mixture.
  • Season with salt and pepper to taste.
  • Stir until all ingredients are evenly coated with the avocado dressing.
  1. Assemble the Wraps:
  • Lay out the whole wheat tortillas on a flat surface.
  • Place a layer of baby spinach leaves in the center of each tortilla.
  • Spoon the avocado and egg salad mixture over the spinach leaves.
  • Sprinkle with chopped cilantro, if using.
  1. Wrap and Serve:
  • Fold in the sides of the tortilla, then roll up tightly from the bottom to the top.
  • Slice in half diagonally if desired.
  • Serve immediately or wrap in foil or parchment paper for an on-the-go meal.

Enjoy your Creamy Avocado and Egg Salad Wraps as a healthy and flavorful meal!

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