Mexican Avocado Egg Salad Wraps
Ingredients
The Avocado Egg Salad
-
6
pieces
hard-boiled eggs
-
½
large
avocado, diced
-
1
small bunch
cilantro, chopped
-
3
ounces
fire-roasted green chilies, canned and drained
-
2
cloves
garlic
-
¼
teaspoon
paprika
-
½
teaspoon
cumin
-
1
dash
lime juice
-
⅓
cup
red or green onion, chopped
-
to taste
salt
-
to taste
black pepper
The Lettuce Wraps
-
5
large
lettuce leaves (e.g., Romaine, butter lettuce, kale, or collard greens)
-
1–2
jalapeños
-
1
piece
bell pepper, diced
-
to taste
salt
-
to taste
fresh black pepper
-
1
piece
fresh lime
-
to taste
optional garnishes (chopped cilantro and/or spicy sprouts)
Instructions
- Slice the hard-boiled eggs in half and remove the yolk, placing it in a food processor.
- Combine the yolks with avocado, cilantro, green chilies, garlic, spices, lime juice, onion, salt, and pepper in the food processor and pulse until slightly chunky.
- Chop some of the extra egg whites and fold them into the egg salad mixture.
- Clean and pat dry the lettuce leaves.
- Scoop ¼ to ⅓ cup of the avocado egg salad into each lettuce wrap.
- Top with bell pepper, lime juice, jalapeño slices, salt, and pepper to taste, and garnish if desired.
Nutrition Facts (estimated)
Servings
5 wraps
Calories
125
Total fat
8.8g
Total carbohydrates
7.6g
Total protein
5.2g
Sodium
191.2mg
Cholesterol
221.3mg
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