Lunch

Egg, Cucumber and Avocado salad wrap is for Lunch.

Egg, Cucumber and Avocado salad wrap takes 10 minutes to prepare.

Egg, Cucumber and Avocado salad wrap takes several minutes to cook.

Egg, Cucumber and Avocado salad wrap makes 4 servings.

The ingredients for Egg, Cucumber and Avocado salad wrap are:

6 large Hard Boiled Egg
1 large (8-1/4" long) Cucumber (peeled)
1 fruit without skin and seeds Avocados, California (Haas)
4 tbsp Best Foods - Real Mayonaisse
.5 tsp Paprika
.5 tsp Garlic Salt
.1 tsp Pepper, black
4 serving Mama Lupe's, 7-inch Low-Carb Tortilla

Here is how you make Egg, Cucumber and Avocado salad wrap:

Hard boiled eggs: bring water to boil in a medium pot (enough to cover the eggs). Add eggs carefully, using a large spoon, so you don't crack the eggs. Cover, boil for about a minute and turn off the heat. Leave the pot on the same burner but with heat turned off. Let eggs sit in the pot for about 20-25 minutes. This method has not failed me yet but you are of course free to use your method of making hard boiled eggs.Peel and dice hard boiled eggs. Add them to a mixing bowl.Peel cucumber, cut it in half lengthwise and scoop out the seeded center, leaving just the outer meat. Dice the cucumber and add it to the eggs.Cut avocado in half. Take out the pit and gentry cut avocado meat lengthwise, then width-wise, not cutting through the avocado skin. Gently peel avocado skin off the meat and add avocado cubes to the mixing bowl.Add spices, salt and mayo. Very gently, fold the salad, mixing all ingredients until combined.Serving Size: 1 wrap - makes 4 totalNumber of Servings: 4Recipe submitted by SparkPeople user POSTBABYMISSION.

The nutritional information for Egg, Cucumber and Avocado salad wrap is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 348.5

• Total Fat: 27.8 g
• Cholesterol: 284.0 mg
• Sodium: 622.9 mg
• Total Carbs: 13.3 g
• Dietary Fiber: 7.5 g
• Protein: 15.8 g

The dietary needs meet for Egg, Cucumber and Avocado salad wrap is Vegetarian