Egg guacamole salad wraps

Egg salad on a wrap top of lettuce leaves, on a metal tray with bowls of nuts, salad and herbs.
Guacamole and eggs make for a colourful and creamy pairing. Here’s a wrap recipe to try for breakfasts or for picnic lunches.

Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Breakfast, Lunch
Servings 4



  • Make boiled eggs: Place eggs in a pot and cover with water. Bring water and eggs to a boil. Cover pot and turn off the heat. Leave it for 12 minutes. Drain hot water and replace with cold. Repeat this a few times until eggs are cool. Peel eggs and set aside.
  • In a medium bowl, place avocado, lime juice, garlic and chilli (if using). Combine with a fork, mashing avocado and thoroughly mixing ingredients. It's okay to leave the mixture a little chunky.
  • Add onion, tomatoes, coriander and salt to the avocado mixture. Mix well. Season to taste.
  • Roughly chop the boiled eggs and fold them into the avocado mixture gently.
  • Place a wrap on a plate, then fill with lettuce, egg guacamole mix, walnuts and extra coriander. Yum!
Keyword vegetarian
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