Mexican Avocado Egg Salad Wraps are loaded with vitamins, nutrients, and flavor for a healthy recipe that’s quick to make and perfect for meal prep!

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For the Avocado Egg Salad:

For the Lettuce Wraps:

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Slice the hard-boiled eggs in half. Remove the yolk, and place it in a food processor or blender. Keep the egg whites for later.
Combine the avocado, cilantro, green chilies, garlic, spices, a dash of lime juice, onion, salt, and pepper to taste in the food processor. Pulse/blend until a creamy, slightly chunky texture is formed. *See notes. Chop up a few of the extra egg whites from the hard-boiled eggs, and fold them into the egg salad mixture.
Clean the lettuce wraps, and place them on a towel. Pat dry. (See notes if using collard or kale leaves.)
Scoop ¼-⅓ cup of the avocado egg salad into each wrap.
Top with bell pepper slices, a dash of lime juice, red pepper flakes, jalapeño slices, salt, and pepper to taste. Garnish with optional spicy sprouts and/or chopped cilantro .
Storage – Keep the egg salad separate from the lettuce wraps in a sealed container in the fridge for up to 5 days.

* If you don’t have a food processor, finely dice and mash the ingredients in a bowl until blended.

For a creamier texture, add an additional 2 -4 Tablespoons of avocado or paleo mayo.