Egg Salad and Avocado Wraps


Egg Salad and Avocado Wraps

Egg Salad and Avocado Wraps

2 servings


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

  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.