All your favorites are here--eggs, avocado, ranch, and tortillas. There's no way to go wrong with this wrap recipe for lunch.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl coarsely mash eggs and avocado together. Stir in the next six ingredients (through chipotle pepper) until combined.

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  • Lay tortillas on a flat work surface. Top with lettuce leaves. Spoon egg mixture on bottom thirds of tortillas. Fold in sides of tortillas and roll up. Cut in half just before serving.

Wrap and Tote

To tote sandwiches, leave them whole. Wrap sandwiches individually in parchment paper, plastic wrap, or waxed paper. Place sandwiches in insulated lunch boxes. Add cooler packs or store lunch boxes in the refrigerator. Serve sandwiches within 5 hours.

Nutrition Facts

256 calories; 13 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 189 mg cholesterol; 476 mg sodium. 237 mg potassium; 25 g carbohydrates; 5 g fiber; 4 g sugar; 10 g protein; 0 g trans fatty acid; 1009 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 53 mcg folate; 1 mcg vitamin b12; 128 mg calcium; 2 mg iron;

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