Today, we’re featuring Kim’s Cravings‘ recipe for creamy tuna avocado egg salad rolled into a whole-grain wrap.
Tuna Avocado Egg Salad
Ingredients
- 1 (5 ounces) can tuna packed in water, drained and shredded with a fork
- 2 large hard-boiled eggs, chopped
- 2 hard-boiled egg whites, chopped
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon paprika
- Dash, garlic powder
- Salt and pepper, to taste
- 1 large Haas avocado (or 2 small avocados), pitted and diced
- 5 large whole grain tortillas (about 42 grams each or 120 calories each)
Directions
Combine all ingredients in a medium bowl, except for the diced avocados. Stir in the diced avocados last. Spoon 1/2 cup of egg salad mixture to 1 large whole grain tortilla. Roll and enjoy!
Nutrition Information
Serves: 5 | Serving Size: 1/2 cup salad mixture + 1 large tortilla
Per serving: Calories: 226; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 101mg; Sodium: 557mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 1g; Protein: 15g
Nutrition Bonus: Potassium: 263mg; Iron: 10%; Vitamin A: 7%; Vitamin C: 5%; Calcium: 12%
Photo courtesy of Kim Lee. Original recipe published on Kim’s Cravings.
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