Egg Salad and Avocado Wraps

Cross-section of egg salad wrap showing creamy avocado mixture

Serving Size:

2

Ingredients

  • 2 large eggs
  • 2 tablespoons low fat Greek yogurt
  • 1 tablespoon chopped fresh dill
  • Finely grated zest of 1 lemon
  • 2 teaspoons lemon juice
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 2 Tumaro’s 8″ Honey Wheat Carb Wise Wraps
  • 1 ripe avocado, pitted and mashed
  • 4 red radishes, thinly sliced
  • ½ cup sprouts, such as broccoli or radish

Directions

  1. Bring 1” water to a boil in a large saucepan with a steamer basket inside. Use tongs to lower eggs into steamer basket, cover, and steam for 10 minutes. Fill a bowl with ice water and transfer eggs to ice water to cool. Crack eggs all over, peel, and roughly chop.
  2. Transfer chopped eggs to a bowl and add yogurt, dill, lemon zest and juice, salt, and pepper.
  3. Lay wraps on a work surface. Spread avocado down the center of each wrap. Top with radishes, egg salad, and sprouts. Roll up and serve.