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Egg and Avocado Wrap Recipe

Egg and Avocado Wrap

This tasty Egg and Avocado Wrap recipe is loaded with protein and low in calories. Healthy, clean, and delicious, it’s a quick meal that will keep you feeling full and satisfied!

I love incorporating eggs for breakfast and lunch because they are a great source of protein and I love that they keep me full for long time! When I make this wrap, I almost always include lettuce, tomatoes and avocado. Keep in mind that it’s super flexible and doesn’t have to be exact. You can use any vegetables you want. The filling options for your wraps are pretty much endless and you can use whatever you want.

Eggs
Many health professionals now consider eggs a superfood since they are unprocessed and rich in nutrients. Even better, they are budget-friendly, delicious, and have a variety of ways to prepare. Read more about health benefits of eating eggs: “9 Health Benefits of Eating Eggs”.

This Egg and Avocado Wrap recipe is one of my favorite. I make it very often, at least a couple times per week. First, it’s really easy to make. Second, it’s packed with healthy and nutritious ingredients. And the third, it is delicious!

More Recipes you will Enjoy!
Avocado Toast with Egg
Healthier Burritos
Shrimp and Black Bean Quesadillas

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Egg and Avocado Wrap Recipe

If you’re looking for a healthy and delicious meal that’s quick and easy to make, you will love this Egg and Avocado Wrap.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Course Breakfast, lunch
Cuisine American
Servings 1

Ingredients
  

  • 1 medium whole wheat tortilla
  • Handful of lettuce: frisée, butter lettuce, or a mix
  • 2 slices tomato
  • ¼ avocado (sliced)
  • 1 peeled boiled egg (soft or hard boiled) (sliced)
  • 1 teaspoon fresh cilantro (chopped)
  • 1 teaspoon red onion (finely diced)
  • 1 tablespoon salsa
  • Salt and black pepper to taste

Instructions
 

  • Preheat a non-stick pan to medium heat. No butter or oil required. Place tortilla in pan for approximately 30 seconds until slightly golden and tortilla begins to puff. Turn tortilla over, and cook for an additional 30 seconds.
  • Next, lay the tortilla flat on a plate. Add the lettuce, top it with the tomato, avocado, eggs, salt, black pepper, cilantro, red onion, and salsa.
  • Fold it and it is ready to eat!
Keyword avocado wrap, egg and avocado wrap, egg wrap, wrap

Broccoli Salad Recipe

Broccoli Salad with Apples and Cranberries

This Broccoli Salad recipe is full of fresh broccoli, red onion, dried cranberries, and apples mixed in a creamy, delicious dressing. Every bite of this salad is full of great flavors and textures, which all compliment one another beautifully!

Broccoli
Broccoli has numerous health benefits like fiber, vitamin C, and calcium, so this recipe makes for a healthy option that you can prepare for a potluck, barbecue, or picnic. Read more about health benefits of the broccoli: “Broccoli 101: Nutrition Facts and Health Benefits”.

Broccoli Salad Dressing
I love this creamy broccoli salad dressing and it’s super simple to make.
– Mayonnaise can be substituted with Miracle Whip if desired.
– I like to use honey but maple syrup will work too.

– To make this dressing healthier, substitute half of the mayonnaise for plain Greek yogurt.
– I think the fresh lemon is a must for this dressing.

Can you make this broccoli salad the day before?
You can certainly prepare this salad recipe the day before. In my opinion, it is better the next day when all the flavors have time to blend.

Broccoli Salad with Apples and Cranberries

Broccoli salad is a very popular Spring/Summer side dish, and everyone usually has their own way of making it. I think, this is the best broccoli salad recipe! Simple. Delicious. Easy.

More Salad Recipes you will Enjoy!
Cabbage Salad with Peanut Dressing
Greek Salad
Cabbage Salad
Cucumber and Bean Salad

If you try this Broccoli Salad recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Broccoli Salad Recipe

This Broccoli Salad with Apples and Cranberries is full of fresh broccoli, red onion, dried cranberries, and apples mixed in a creamy, delicious dressing. This salad is always a hit!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Course Salad
Cuisine American
Servings 10

Ingredients
  

  • 12 cups fresh broccoli florets (cut into small pieces)
  • 2 cups dried cranberries
  • 2 apples (unpeeled and sliced) (any variety of apple you prefer)
  • 1 cup red onion (chopped)

Dressing

  • 2 cups mayonnaise
  • 4 tablespoons honey
  • 4 tablespoons fresh lemon juice
  • Salt and pepper to taste

Instructions
 

  • In a large bowl, combine the broccoli, dried cranberries, apples, and red onion.
  • Whisk the dressing ingredients in a separate bowl. Taste and adjust to your liking.
  • Pour the dressing over broccoli salad ingredients and stir to combine.
Keyword broccoli salad, broccoli salad with apples, broccoli salad with apples and cranberries, broccoli salad with cranberries, salad

Potato Salad (No-Mayo)

Potato Salad (No-Mayo)

This Potato Salad (No-Mayo) is made with cooked potatoes, eggs, red onion, celery, fresh herbs, and a tangy creamy dressing. It makes the perfect side dish for potlucks and summer BBQs.

Potatoes
Potatoes contain vitamins and minerals, including vitamin C and potassium. They may provide health benefits, depending on how they are prepared. Read more about health benefits of the potatoes: “Potatoes 101: Nutrition Facts and Health Effects”.

What kind of potatoes are best for potato salad?
The best type of potatoes to make potato salad are the ones that hold their shape well when cooked, like new baby potatoes, Yukon gold, or red potatoes. I used a baby potatoes for this recipe because they hold their shape and don’t disintegrate when tossed around in the dressing.

How Long to Boil Potatoes for Potato Salad?

Large potato cubes for 10 to 20 minutes, until fork tender.

Baby potatoes or diced potatoes for about 15 minutes, until fork tender.

Whole large potatoes for about 30 minutes, until fork tender.

Should you peel potatoes for potato salad?
It is up to your personal preference whether or not you peel potatoes for potato salad. If you choose to leave the skin on, make sure your potatoes are washed well before cooking. I like to leave the skin on because the potato skin has more nutrients than the interior of the potato.

Potato Salad (No-Mayo)

Can you make potato salad the day before?
You can certainly prepare this potato salad recipe the day before. In my opinion, potato salad is better the next day and the day after when all the flavors have had time to blend.

More Potato Recipes you will Enjoy!
Easy Skillet Fried Potatoes
Air Fryer Baked Potatoes

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Potato Salad (No-Mayo)

This healthier Potato Salad recipe is so fresh and delicious! It's hearty, easy to make, and mayo-free.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 3 pounds baby potatoes (cooked, cooled, and cut into about 1/2-inch chunks)
  • 7 hard boiled eggs (peeled and chopped)
  • ⅓ cup red onion (chopped)
  • 1 cup celery (chopped)
  • ¼ cup fresh dill (chopped)
  • ½ cup fresh green onion (chopped)

Dressing:

  • ⅓ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 1 tablespoon Dijon mustard 
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon ground black pepper (or to taste)

Instructions
 

  • Add olive oil, white wine vinegar, Dijon mustard, salt, and pepper to a small bowl and whisk well to combine.
  • Add the potatoes to a large bowl with the red onion, celery, eggs, dill and green onions. Pour on the dressing and lightly toss it all together. Add more salt and pepper if desired.
Keyword potato salad