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Wraps have surged in popularity within modern cuisine, becoming a beloved choice for those seeking convenience without sacrificing flavor. Their versatility allows for a myriad of fillings, making them perfect for any occasion—from quick lunches to elaborate gatherings. Among the many variations, Creamy Avocado Egg Salad Wraps stand out as an exceptional choice, combining rich flavors with a nutritious profile. This recipe not only satisfies hunger but also provides a healthy dose of essential nutrients, making it an ideal meal prep option, a lunchtime staple, or a crowd-pleaser at casual get-togethers.

Avocado Egg Salad Wraps

Discover the delightful world of Creamy Avocado Egg Salad Wraps, a versatile and nutritious meal option perfect for any occasion. These easy-to-make wraps combine the rich creaminess of avocado with protein-packed eggs, plus fresh vegetables for added crunch. Ideal for lunch, meal prep, or casual gatherings, this recipe can easily be customized to suit your taste preferences. Explore healthy, flavorful eating with this satisfying dish that will impress everyone!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

Salt and pepper, to taste

2 tablespoons chopped fresh chives (or green onions)

1/4 cup diced red bell pepper

4 whole wheat or spinach wraps

Handful of mixed greens (optional, for serving)

Instructions
 

Boil the Eggs: Start by placing the eggs in a medium-sized saucepan, adding enough cold water to cover them by about an inch. Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, cover the pan with a lid, remove it from the heat, and let it sit undisturbed for approximately 12 minutes.

    Prepare the Avocado Mixture: While the eggs are cooking, take your ripe avocado, slice it in half, and carefully remove the pit. Use a spoon to scoop the creamy flesh into a mixing bowl. Mash the avocado with a fork until it's smooth and creamy, leaving a few small chunks for texture.

      Mix Ingredients: Once your eggs have finished cooking, carefully peel them under cool running water to make the process easier. Chop the eggs into small, bite-sized pieces. Add the chopped eggs to the mixing bowl with the mashed avocado.

        Add the Dressing: Into the egg and avocado mixture, stir in the Greek yogurt, Dijon mustard, fresh lemon juice, and season with salt and pepper to taste. Then, fold in the chopped chives and diced red bell pepper, mixing gently until everything is combined yet still maintains a chunky texture.

          Assemble the Wraps: Take a whole wheat or spinach wrap and lay it flat on a clean surface. Scoop a generous helping of the creamy avocado egg salad mixture into the center of the wrap. If desired, add a handful of mixed greens on top for an extra crunch.

            Wrap it Up: Fold the sides of the wrap inwards, then carefully roll it from the bottom up, ensuring the filling is encased tightly within the wrap.

              Serve: Cut each wrap in half diagonally for a beautiful presentation. Serve immediately, or if you're packing it for lunch, wrap it securely in parchment paper to keep it fresh and ready to enjoy on the go.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                  - Presentation Tips: Consider garnishing the plate with a sprinkle of extra chopped chives or a wedge of lemon for a pop of color. Adding a few extra mixed greens around the wraps can elevate the visual appeal even further.