Avocado and Egg Salad Wrap

Ingredients:

For the Egg Salad:

• 4 hard-boiled eggs, peeled and chopped
• 2 ripe avocados, peeled and diced
• 1/2 red onion, finely chopped
• 1 medium tomato, diced
• 1 small cucumber, diced
• 1 small jalapeño, seeded and finely chopped (optional)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons Greek yogurt or mayonnaise
• Salt and pepper to taste

For the Wrap:

• 4 large whole wheat or spinach tortillas
• 1 cup fresh spinach or mixed greens
• 1 tablespoon olive oil
• 1 teaspoon chili flakes (optional)

Instructions:

1. Prepare the Egg Salad:
   • In a large mixing bowl, combine the chopped hard-boiled eggs, diced avocados, red onion, tomato, cucumber, jalapeño (if using), and cilantro.
   • In a small bowl, whisk together the lemon juice, Dijon mustard, Greek yogurt (or mayonnaise), salt, and pepper.
   • Pour the dressing over the egg and avocado mixture and gently toss to combine, ensuring all ingredients are well coated.
2. Prepare the Wraps:
   • Lay out the tortillas on a clean surface.
   • Brush each tortilla with a light layer of olive oil and sprinkle with chili flakes if desired.
   • Place a handful of fresh spinach or mixed greens in the center of each tortilla.
3. Assemble the Wraps:
   • Divide the egg salad mixture evenly among the four tortillas, placing it over the spinach or mixed greens.
   • Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top to form a wrap.
   • Cut each wrap in half for easier handling.
4. Serve:
   • Serve the avocado and egg salad wraps immediately, or wrap them in foil or parchment paper for an easy on-the-go meal.

Tips:

• For extra flavor, add a sprinkle of crumbled feta cheese or a few slices of pickled jalapeños.
• These wraps are best enjoyed fresh but can be stored in the refrigerator for up to one day.