Egg Salad Wrap
Lemon pepper spice balances bitter arugula.
This recipe is part of our meal prep series. Click here for the full plan.
- 3 eggs, hard-boiled
- ¼ avocado
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- ⅛ cup arugula, chopped
- 1 whole wheat tortilla
Peel whites away from yolk, and chop into ½-inch pieces. Keep two yolks and discard the third or save for a different recipe.
In a bowl, mash the avocado and mix with the salt and lemon pepper.
Add the chopped egg whites, yolks, and arugula to the bowl and mix well.
Spread the egg-avocado mixture on the tortilla.
To fold the wrap, fold in the sides of the whole wheat tortilla and then role from the bottom up. Place in an airtight container in the fridge until ready to eat.
Enjoy at room temperature or warm in the microwave for one minute.