Why You’ll Love This Recipe
These wrap bites offer all the goodness of egg salad, elevated with heart-healthy avocado for a creamy, nutritious boost. They’re quick to prepare, portable, and ideal for meal prepping or serving as finger food at gatherings. You’ll love the balance of richness from the eggs and avocado, freshness from herbs, and a hint of tang that keeps each bite light and flavorful. Plus, they’re easy to customize and naturally gluten-free if made with gluten-free wraps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
hard-boiled eggs (peeled and chopped)
ripe avocado
Greek yogurt or mayonnaise
Dijon mustard
lemon juice
salt
black pepper
fresh dill or chives (chopped)
tortilla wraps (flour or gluten-free)
optional: lettuce or spinach for added crunch
Directions
- In a mixing bowl, mash the avocado until mostly smooth.
- Add chopped hard-boiled eggs, Greek yogurt or mayo, Dijon mustard, lemon juice, salt, pepper, and fresh herbs.
- Gently mix until well combined, keeping some texture from the eggs.
- Lay out the tortilla wraps and optionally layer with lettuce or spinach.
- Spoon the egg and avocado mixture evenly over each wrap and spread into a thin layer.
- Tightly roll up the wraps, then slice into bite-sized pieces using a sharp knife.
- Serve immediately or chill for 30 minutes for easier slicing and firmer bites.
Servings and timing
This recipe makes about 4 servings (20–24 bite-sized pieces) and takes approximately 15 minutes to prepare. No cooking time required.
Variations
- Add extra veggies: Include grated carrot, diced cucumber, or shredded cabbage for crunch.
- Make it spicy: Add a dash of hot sauce, chopped jalapeños, or crushed red pepper flakes.
- Use different herbs: Try parsley, cilantro, or basil instead of dill or chives.
- Swap the base: Serve the salad in lettuce cups or on toasted bread instead of wraps.
- Add protein: Mix in diced cooked chicken or turkey for an extra protein boost.
Storage/Reheating
Store the wrap bites in an airtight container in the refrigerator for up to 2 days. Avocado may begin to brown slightly, but lemon juice helps reduce oxidation. For best results, prepare the filling in advance and assemble just before serving. These wraps are not suitable for freezing and do not require reheating.
FAQs
Can I make these wrap bites ahead of time?
Yes, but for best texture and freshness, assemble them the same day you plan to serve.
Will the avocado turn brown?
It may slightly, but lemon juice helps slow the browning. Keeping the wraps tightly sealed also helps.
Can I use store-bought guacamole instead of fresh avocado?
Yes, though homemade avocado gives better control over flavor and texture.
What type of wrap is best?
Soft flour tortillas work well, but you can use spinach, whole wheat, or gluten-free wraps too.
Can I add bacon?
Absolutely. Crumbled cooked bacon adds a great salty crunch.
Is this recipe keto-friendly?
Yes, if you use low-carb wraps or serve the filling in lettuce cups.
How do I keep the wraps from getting soggy?
Dry the lettuce or spinach well and don’t overload the wrap with too much filling.
Can I use egg whites only?
Yes, you can use only egg whites if preferred. The texture will be slightly different but still tasty.
Is it safe to serve at room temperature?
It can be served at room temperature for up to 2 hours, but should be refrigerated if not eaten right away.
Can I use mayo instead of Greek yogurt?
Yes, either option works depending on your preference for creaminess and flavor.
Conclusion
Creamy Avocado & Egg Salad Wrap Bites are a quick, nutritious, and crowd-pleasing option for any time of day. With their creamy texture, fresh flavor, and easy prep, they’re a fantastic go-to for lunchboxes, picnics, or party trays. These little wraps are as versatile as they are delicious—and once you try them, you’ll want to make them again and again.
PrintCreamy Avocado & Egg Salad Wrap Bites
Creamy Avocado & Egg Salad Wrap Bites are a fresh and flavorful twist on classic egg salad, combining hard-boiled eggs, creamy avocado, and herbs wrapped in tortillas and sliced into bite-sized pinwheels—perfect for snacks, lunches, or party platters.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings (20–24 bites)
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1 ripe avocado
- 2 tbsp Greek yogurt or mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh dill or chives, chopped
- 2–3 large tortilla wraps (flour or gluten-free)
- Optional: lettuce or spinach leaves
Instructions
In a mixing bowl, mash the avocado until mostly smooth.
- Add chopped hard-boiled eggs, Greek yogurt or mayo, Dijon mustard, lemon juice, salt, pepper, and chopped herbs.
- Gently mix until combined, leaving some texture from the eggs.
- Lay out tortillas and optionally layer with lettuce or spinach.
- Spread the egg and avocado mixture evenly over each tortilla.
- Tightly roll up each tortilla, then slice into 1-inch bite-sized pieces using a sharp knife.
- Serve immediately, or chill for 30 minutes before slicing for cleaner cuts and firmer bites.
Notes
- Use lemon juice to help prevent avocado from browning.
- For added crunch, include diced veggies like cucumber or bell pepper.
- Wraps are best enjoyed fresh, but filling can be made ahead and stored separately.
- Make keto-friendly by using low-carb wraps or lettuce cups instead of tortillas.
- Use a serrated knife for the cleanest slices.
Nutrition
- Serving Size: 5–6 bites
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 195mg
