Egg & Avocado Wrap Recipe

Hard-boil eggs

Place the 2 eggs in a small saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium heat. Once boiling, reduce heat to maintain a gentle simmer and cook for 9 minutes for firm yolks. Immediately transfer eggs to a bowl of ice water and chill for 5 minutes to stop cooking. Peel and set aside.

Prepare avocado-yoghurt mixture

While eggs cook, scoop the avocado flesh from the half avocado into a medium bowl. Mash with a fork until mostly smooth but slightly chunky. Add 2 tablespoons low-fat plain yoghurt, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix until combined and adjust seasoning to taste. If mixture seems very thick, stir in up to 1 teaspoon of water or a little extra yoghurt to reach a spreadable consistency.

Combine egg

Roughly chop or slice the peeled eggs and fold them gently into the avocado-yoghurt mixture, leaving some texture. Taste and adjust salt and pepper if needed. Stir in the optional chopped chives or spring onion if using.

Prepare the tortilla and lettuce: If desired, warm the tortilla for 10–15 seconds on each side in a dry skillet or microwave for 10 seconds to make it more pliable. Lay the tortilla flat and place 2 romaine lettuce leaves down the center, overlapping slightly.

Assemble the wrap: Spoon the egg-and-avocado filling down the center of the lettuce on the tortilla, spreading into a roughly 6–7 inch (15–18 cm) strip. Drizzle the optional 1/2 teaspoon olive oil over the filling if you want a silkier mouthfeel. Fold the bottom edge of the tortilla up over the filling, then fold the sides in and roll tightly to form a wrap.

Serve: Cut the wrap in half on the diagonal with a sharp knife. Serve immediately, or wrap in parchment/paper and refrigerate up to 24 hours for later. If refrigerating, keep moist ingredients centered away from the edges of the tortilla to prevent sogginess.