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close up image of Mexican avocado egg salad wraps in collard greens

Mexican Avocado Egg Salad Wraps

  • Author: Lindsay Cotter
  • Total Time: 15 minutes
  • Yield: 5 Wraps 1x
  • Diet: Vegetarian


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!


Units Scale

For the Avocado Egg Salad:

  • 6 hard-boiled eggs
  • 1/2 large avocado, diced (equivalent to 1/2 cup)
  • 1 small bunch cilantro, chopped
  • 3 ounces fire-roasted green chilies (canned, drained)
  • 2 garlic cloves (1 teaspoon minced)
  • 1/4 teaspoon paprika
  • 1/2 teaspoon cumin
  • dash of lime
  • 1/3 cup red or green onion, chopped
  • Salt to taste
  • Black pepper to taste

For the Lettuce Wraps:

  • 5 large lettuce leaves (ex: Romaine, butter lettuce, kale, or collard greens)
  • Egg salad (above)
  • 1 bell pepper, diced
  • 12 jalapeños
  • Salt to taste
  • Fresh black pepper to taste
  • 1 Fresh lime and juice
  • Optional garnishes: chopped cilantro and/or spicy sprouts


  1. 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.
  2. 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.
  3. Clean the lettuce wraps, and place them on a towel. Pat dry. (See notes if using collard or kale leaves.)
  4. Scoop ¼-⅓ cup of the avocado egg salad into each wrap.
  5. 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 .
  6. 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.

  • Prep Time: 15 minutes
  • Cook Time: n/a
  • Category: Lunch
  • Method: Food Processor
  • Cuisine: American, Mexican


  • Serving Size: 1 wrap
  • Calories: 125
  • Sugar: 2.4
  • Sodium: 191.2
  • Fat: 8.8
  • Saturated Fat: 2.6
  • Carbohydrates: 7.6
  • Fiber: 4
  • Protein: 5.2
  • Cholesterol: 221.3

Keywords: wraps, egg salad, paleo, whole30, low carb, avocado egg salad, meal prep