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Egg and Avocado Wrap Recipe

Egg and Avocado Wrap Recipe

Michelle Kim
Enjoy a quick and healthy Egg and Avocado Wrap, packed with protein and healthy fats. Perfect for breakfast or a light lunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Lunch
Cuisine American
Servings 2
Calories 340 kcal

Equipment

  • 1 Non-stick pan For cooking the eggs
  • 1 Mixing bowl For beating the eggs

Ingredients
  

  • 4 Eggs Beaten
  • 1 Avocado Sliced
  • 2 Whole wheat tortillas
  • 1 cup Baby spinach Fresh
  • 1/2 cup Cherry tomatoes Halved
  • to taste Salt and pepper
  • 1 tbsp Olive oil For cooking eggs
  • 1 tbsp Lemon juice Optional, for drizzling over avocado

Instructions
 

  • Heat olive oil in a non-stick pan over medium heat.
  • Pour in the beaten eggs and scramble until cooked through. Season with salt and pepper.
  • Warm the tortillas in a separate pan or microwave.
  • Lay out the tortillas and layer with scrambled eggs, fresh spinach, cherry tomatoes, and avocado slices.
  • Drizzle with lemon juice if desired.
  • Fold the sides of the tortilla over the filling, then roll up tightly.
  • Cut in half and serve immediately.

Notes

For a gluten-free option, use corn or gluten-free tortillas. Add your favorite hot sauce for an extra kick.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 29gProtein: 14gFat: 18gSaturated Fat: 4gCholesterol: 185mgSodium: 480mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 100000IUVitamin C: 12.4mgCalcium: 1000mgIron: 0.5mg
Keyword Easy, Egg and Avocado Wrap, healthy, Protein-packed, Quick
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