Description
The perfect protein-packed meal for busy days! This Tuna Avocado Egg Wrap combines creamy avocado with savory tuna and fluffy eggs for a satisfying lunch you can eat with one hand.
Ingredients
Scale
- 2 large eggs
- 1 (5 oz) can chunk light tuna in water, drained
- 1 medium ripe avocado, pitted and diced (about 1 cup)
- 2 large (10-inch) whole wheat or flour tortillas
- 2 tablespoons Greek yogurt or mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh chopped herbs (dill, parsley, or chives)
- 1/4 cup diced red onion (about 1/4 medium onion)
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- Optional: 1/4 cup baby spinach or arugula
Instructions
- In a medium bowl, combine drained tuna, Greek yogurt or mayonnaise, lemon juice, diced red onion, garlic powder, half of the chopped herbs, salt, and pepper. Mix gently and set aside.
- Heat olive oil in a non-stick skillet over medium-low heat. Whisk eggs with a pinch of salt and pepper, then pour into the pan. Cook, pulling edges toward center as they set, until just cooked but still slightly moist (1-2 minutes).
- Warm tortillas one at a time in a dry skillet for 15-20 seconds per side until pliable. Cover with a kitchen towel to keep warm.
- Cut avocado and dice into small cubes, sprinkling with a little lemon juice to prevent browning.
- Lay a warm tortilla flat and spread half the scrambled eggs across the lower third. Top with half the tuna mixture and half the diced avocado. Sprinkle with remaining herbs and optional greens.
- Fold the bottom edge over the filling, then fold in the sides and continue rolling up tightly. Cut diagonally if desired and serve immediately. Repeat with remaining ingredients for second wrap.