Slice the hard-boiled eggs in half, remove the yolk and place in food processor.
To the food processor also add avocado, cilantro, green chilies, garlic, spices, lime juice, onion, salt and pepper. Process until creamy and slightly chunky.
Chop a few egg whites from hard-boiled eggs and fold into egg salad mixture.
Scoop 1/4-1/3 cup avocado egg salad mixture into each wrap. Top with bell pepper slices, jalapeño slices, salt and pepper, and fresh cilantro, if desired.
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.
These fresh and delicious egg salad wraps are ready in just 15 minutes and pack a little kick with the added jalapeño slices.
FULL RECIPE AT: