Chopped Egg Salad Wraps with Avocado and Spinach Recipe
These Chopped Egg Salad Wraps are a light, nutritious, and delicious meal option perfect for a quick lunch or a satisfying snack. Combining creamy avocado, protein-packed hard-boiled eggs, and refreshing spinach all wrapped in low-carb tortillas, this recipe offers a balanced blend of flavors and textures with a healthy twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming eggs are pre-boiled)
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Egg Salad
- 4 hard-boiled eggs, peeled
- 1 ripe avocado
- 2 tbsp Skyr (60g) or plain Greek yoghurt
- 1 tbsp light mayonnaise (15g)
- 1 spring onion, chopped
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Wraps
- A handful of spinach
- 2 low-carb wraps
Instructions
- Prepare the Eggs and Avocado: Chop the hard-boiled eggs into small pieces and place them in a medium-sized mixing bowl. Cut the ripe avocado, remove the pit, and mash it gently with a fork until creamy but still slightly chunky.
- Make the Egg Salad Mixture: To the bowl with chopped eggs and mashed avocado, add the Skyr or Greek yoghurt, light mayonnaise, chopped spring onion, and Dijon mustard. Mix everything thoroughly until well combined. Season with salt and freshly ground black pepper to taste.
- Assemble the Wraps: Lay out the low-carb wraps on a flat surface. Evenly distribute the handful of fresh spinach leaves over each wrap. Spoon the prepared egg salad mixture onto the wraps, spreading it evenly over the spinach.
- Wrap It Up: Carefully roll each wrap tightly to encase the filling. If desired, slice the wrap in half diagonally to serve.
- Serve: Serve the wraps immediately for the best texture and freshness, or wrap them in parchment paper and refrigerate for up to a few hours before serving as a portable meal option.
Notes
- For a dairy-free version, substitute Skyr or Greek yoghurt with a dairy-free yogurt alternative.
- You can add diced celery or cucumber for added crunch and freshness.
- Feel free to use regular tortillas instead of low-carb wraps if preferred.
- These wraps are best eaten fresh but can be stored for up to 24 hours in the refrigerator.
- Adjust the seasoning to suit your taste, particularly the amount of Dijon mustard and mayonnaise.
Keywords: egg salad wraps, low carb wraps, avocado egg salad, healthy wraps, quick lunch recipe, low-carb lunch