Egg salad and avocado wrap – easy, creamy and perfect on the go.
This wrap with egg salad and avocado is a crisp, creamy mouthful that tastes wonderful and really fills you up. Packed with homemade egg salad, slices of ripe avocado, crunchy pointed (sweetheart) cabbage, spinach and a little mixed salad – it is fresh and substantial in just the right way.
Wraps like this are brilliant when you need something quick, easy and full of flavour – and they work just as well for breakfast, lunch, picnics and school lunchboxes as they do for a light dinner. Roll them up and take them with you, or serve them freshly made.
You can easily adjust the filling to whatever you have in the fridge – and below you will find a few suggestions for what else works really well in the wrap.
Suggestions for extra fillings and additions:
- Pickled gherkins or cornichons for a little acidity and crunch
- Finely chopped red onion or spring onion for a little bite
- A pinch of chilli or chilli flakes for a little heat
- Crumbled feta or grated cheddar for extra richness
- A couple of rashers of crispy bacon for extra flavour and salt
- A few drops of lemon juice in the egg salad for freshness
Egg salad and avocado wrap
Ingredients
- 2 tortilla wraps
- 1 avocado, sliced
- 1 handful pointed (sweetheart) cabbage, shredded
- 1 handful fresh spinach
- 1 handful crisp salad leaves
Egg salad
- 4 hard-boiled eggs
- 1 1/2 tbsp mayonnaise – I use Hellmann’s
- 1 tbsp crème fraîche
- 1 tbsp chives, finely chopped
- 1/2 tsp good-quality curry powder
- 1/4 tsp ground turmeric
- Salt and freshly ground pepper
Method
- Chop the hard-boiled eggs, mix with the rest of the egg salad ingredients and season to taste with salt and freshly ground pepper.
- Spread the egg salad over one half of each tortilla wrap and top with avocado, shredded pointed cabbage, spinach and fresh salad leaves.
- Roll the wraps tightly around the filling, cut them in half and serve.
Nutrition
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