AVOCADO AND EGG BREAKFAST WRAP

AVOCADO AND EGG BREAKFAST WRAP

5 from 1 vote

Ever been in that morning rush and wondered what to whip up that’s both quick and nutritious? Say no more. I recently tried this Avocado and Egg Breakfast Wrap, and oh boy, it’s become my go-to. Creamy avocado meets a soft egg, all tucked in a warm tortilla. Here’s how you can recreate this in your kitchen.

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Total Time 15

Servings: 2

Calories: 370

Ingredients Method Notes

Ingredients

2 eggs – farm fresh if you can get ’em!
1 avocado – the kind that gives a little squeeze y’know, perfectly ripe!
2 whole-grain tortillas – trust me they add a nutty flavor.
A little olive oil about a tablespoon (15 ml).
Some salt and pepper just a sprinkle.
Tomatoes about a 1/4 cup chopped (60 ml) – for that fresh burst.
Red onion a 1/4 cup diced (60 ml) – for a mild kick.
A tiny squeeze of lemon – to keep things zesty.
A handful of cilantro if you’re into it.

Method

Warm up that olive oil in a pan, medium flame should do.
Time for the eggs! Crack ’em in, sprinkle some salt and pepper. You decide how runny or firm.
Now, that avocado? Halve it, ditch the pit, and get that creamy goodness into a bowl.
Toss in those tomatoes, red onions, and a hint of lemon. Stir it up! You’ve got yourself an avocado salsa.
Once those eggs look delish, set them to one side.
Pop those tortillas into the pan. Just a quick warm-up, maybe 30 seconds each side.
Lay out a tortilla, spoon on that salsa, then that perfectly cooked egg. Sprinkle cilantro if you fancy.
Now, roll it all up. There you have it!

Notes

Got some grilled chicken leftovers? Toss them in for extra oomph.
Spice lovers, add a dash of hot sauce or some diced jalapeños.
Out of avocados? Some store-bought guacamole can save the day.