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5-Minute Egg Avocado Wrap

A quick and delicious wrap combining creamy avocado and savory egg, perfect for breakfast or a light lunch.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 1 serving
Course: Breakfast, Lunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large large egg
  • 1 ripe ripe avocado Should be firm yet slightly soft for best flavor.
  • 1 whole whole wheat tortilla Can substitute with a lettuce leaf or gluten-free wrap for variations.
  • to taste Salt
  • to taste Pepper
Optional Toppings
  • as desired salsa
  • as desired cheese
  • as desired greens

Method
 

Preparation
  1. Begin by gently cracking the egg into a non-stick skillet over medium heat. Sprinkle with a pinch of salt and pepper. Cook for about 2-3 minutes, or until the white is set, but the yolk remains a bit runny (or your desired doneness!).
  2. While the egg is cooking, slice the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork, adding a bit of salt and pepper for extra flavor.
  3. Once the egg is cooked to perfection, take your whole wheat tortilla and spread the mashed avocado evenly over the surface.
  4. Place the freshly cooked egg on top of the avocado spread.
  5. If desired, sprinkle your chosen toppings – salsa, cheese, or greens – onto the egg and avocado layer.
  6. Finally, wrap it up tightly, slice it in half, and enjoy your delicious creation!

Notes

Store leftover mashed avocado in an airtight container in the refrigerator but consume fresh. Egg can be refrigerated, ideally enjoyed within 2 days. Avoid reheating the avocado, as it does not hold up well after being mashed.