Avocado Egg Salad Wrap

By Tess Brown

Avocado Egg Salad Wrap

YieldMakes 1 serving

C&J Nutrition

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

    INSTRUCTIONS

    1. Mash eggs and avocado together with a fork until desired consistency (or give the mixture a whirl in your food processor).

    2. Add celery, mayo, lemon juice, salt, and pepper flakes and stir well to combine.

    3. Serve egg salad in a sprouted tortilla topped with baby spinach.