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Egg salad wrap

Lemon pepper spice balances bitter arugula.

“This easy recipe gets healthy fats from avocado instead of the typical mayonnaise,” says says Lisa Hayim, RD, a New York City-based nutritionist and founder of The Well Necessities.

This recipe is part of our meal prep series. Click herefor the full plan.

Ingredients

3 eggs, hard-boiled
¼ avocado
1 teaspoon salt
1 teaspoon lemon pepper
⅛ cup arugula, chopped
1 whole wheat tortilla

Directions

1.

Peel whites away from yolk, and chop into ½-inch pieces. Keep two yolks and discard the third or save for a different recipe.

2.

In a bowl, mash the avocado and mix with the salt and lemon pepper.

3.

Add the chopped egg whites, yolks, and arugula to the bowl and mix well.

4.

Spread the egg-avocado mixture on the tortilla.

5.

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.

6.

To Serve

Enjoy at room temperature or warm in the microwave for one minute. 

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