Spicy Egg and Avocado Wrap

dbecker70
dbecker70 Posts: 161 Member
edited November 10 in Recipes
Spicy Egg and Avocado Wrap


8 large eggs
4 large leaves red-leaf lettuce
4 whole-wheat wrap breads (about 9 inches in diameter)
1 avocado, pitted, peeled, sliced
1 medium tomato (about 4 ounces), sliced
1/8 English cucumber, thinly sliced
1 tablespoon prepared Thai chili sauce or hot sauce, divided
½ teaspoon salt
½ teaspoon freshly ground black pepper

Place the eggs in a 4-quart saucepan. Cover with water, bring to a boil, reduce the heat and simmer for 9 minutes. Remove from the heat, rinse with cold water and peel. Remove the yolks from 4 of the eggs and discard the yolks. Slice the remaining egg whites and whole eggs into 1/4-inch slices.

Lay a piece of lettuce leaf over the center of each wrap bread. Top each with the avocado, sliced eggs, tomato, and cucumber. Sprinkle with the chili sauce and season with the salt and pepper. Fold one side of the bread about 2 inches over the filling to form a pocket and roll into a wrap. Eat immediately or cover in foil and store in the refrigerator for up to 1 day.

Makes 4 servings
Serving size: 1 wrap

Per Serving:
Calories 370; Total Fat 14 g (Sat Fat 3 g, Mono Fat 7 g, Poly Fat 2 g); Protein 20 g; Carb 45 g; Fiber 9 g; Cholesterol 210 mg; Sodium 890 mg

Excellent source of: Fiber, Folate, Iodine, Manganese, Pantothenic Acid, Phosphorus, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin K

Good source of: Copper, Iron, Magnesium, Niacin, Potassium, Vitamin B12, Vitamin C, Zinc

Copyright 2009 Ellie Krieger All rights reserved

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