Avocado Egg Salad Wrap
C&J Nutrition [1]
Ingredients
- 2 large hard boiled eggs, peeled
1/3 of an avocado (you will have leftover avocado from Friday’s dinner)
2 teaspoons mayonnaise
1 teaspoon lemon juice
Dash kosher salt
Dash red pepper flakes (optional)
3 tablespoons chopped celery
Sprouted grain tortilla
1/2 cup baby spinach
Directions
- Mash eggs and avocado together with a fork until desired consistency (or give the mixture a whirl in your food processor).
- Add celery, mayo, lemon juice, salt, and pepper flakes and stir well to combine.
- Serve egg salad in a sprouted tortilla topped with baby spinach.
Calories: 449.5
Protein: 20.1 g
Carbohydrate: 30.9 g
Dietary Fiber: 8.72 g
Total Sugars: 2.11 g
Total Fat: 28 g
Saturated Fat: 5.81 g
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- Makes 1 serving