Egg and Avocado Wrap

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It was my husband’s last day of teaching on Wednesday (finally!), and it is now officially summer in this household. I am definitely looking forward to things slowing down a bit.

Furthermore, I love the fact that Ryan is now home for lunch everyday. Seeing as I usually spend the noon hour eating a sandwich in front of the computer while working on a chapter, I find it exponentially more enjoyable to share a meal and conversation with Ryan. Summer for the win!

Today I’m sharing with you a quick and easy wrap that is delicious for either breakfast or lunch. Filled with creamy avocado, protein rich eggs, and spicy sriracha, this wrap is packed with flavor. Plus, toting both vegetarian and gluten free labels, it is sure to satisfy even the pickiest of eaters.

As I mentioned, one of the key ingredients in this simple wrap is egg. I love hard boiled eggs. Not only are they delicious on their own, but they also add something extra to sandwiches and salads. Plus they’re super affordable. I rediscovered my affinity for eggs this past winter when two of my friends told me about an egg cookerthat creates perfect hardboiled eggs in minutes. I quickly ordered one (of course) and have used it twice a week ever since. It’s so easy! (Thanks M & K!)

So the next time you are searching for a fun alternative to your usual turkey sandwich, need to use up some eggs or leftover avocado, or simply want something delicious to eat, give this wrap a try. You’ll love it.

What are you most excited to do this summer? Let me know below!

Egg and Avocado Wrap

Serves: 2
Time: 5 minutes


  • 1 tomato, thinly sliced
  • 1/2 seedless cucumber, thinly sliced
  • 4 hard boiled eggs: 2 full eggs and 2 egg whites
  • 4 large lettuce leaves
  • Sriracha, to taste
  • 2 gluten free wraps
  1. Divide each wrap with first five ingredients and distribute evenly over wraps.
  2. Roll up and enjoy!
Recipe from Ellie Krieger’s cookbook, So Easy: Luscious, Healthy Recipes for Every Meal of the Week