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Avocado Egg Salad Wrap

Avocado Egg Salad Wrap

C&J Nutrition

Ingredients

  1. 2 large hard boiled eggs, peeled
    1/3 of an avocado (you will have leftover avocado from Friday’s dinner)
    2 teaspoons mayonnaise
    1 teaspoon lemon juice
    Dash kosher salt
    Dash red pepper flakes (optional)
    3 tablespoons chopped celery
    Sprouted grain tortilla
    1/2 cup baby spinach

Directions

  1. Mash eggs and avocado together with a fork until desired consistency (or give the mixture a whirl in your food processor).
  2. Add celery, mayo, lemon juice, salt, and pepper flakes and stir well to combine.
  3. Serve egg salad in a sprouted tortilla topped with baby spinach.

Calories: 449.5

Protein: 20.1 g

Carbohydrate: 30.9 g

Dietary Fiber: 8.72 g

Total Sugars: 2.11 g

Total Fat: 28 g

Saturated Fat: 5.81 g

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