Egg Salad and Avocado Wraps

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2 servings

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.