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

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

total:
20 mins
Servings:
2
Yield:
2 wraps
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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; fat 13g; cholesterol 189mg; saturated fat 3g; carbohydrates 25g; mono fat 4g; poly fat 1g; insoluble fiber 5g; sugars 4g; protein 10g; vitamin a 1008.9IU; vitamin c 25.5mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.5mg; vitamin b6 0.2mg; folate 53.2mcg; vitamin b12 0.6mcg; sodium 476mg; potassium 237mg; calcium 128mg; iron 2mg.
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