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I love sharing me recipes!

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Monday, April 1, 2013

"skinny" avocado and egg wrap ♥

Here is a healthy way to use up those easter eggs.. a great dinner idea for a lighter dinner! avocado and egg white wraps yummy! ♥


  
8 large eggs ( take all the yolks out! )
4 large leaves red-leaf lettuce
4 whole-wheat wrap breads (about 9 inches in diameter)
1 avocado, pitted, peeled, sliced
1 medium tomato (about 4 ounces), sliced
1/8 English cucumber, thinly sliced
1 tablespoon prepared Thai chili sauce or hot sauce, divided
½ teaspoon salt
½ teaspoon freshly ground black pepper

Place the eggs in a 4-quart saucepan. Cover with water, bring to a boil, reduce the heat and simmer for 9 minutes. Remove from the heat, rinse with cold water and peel. Remove the yolks from the  eggs and discard the yolks. Slice the remaining egg whites  into 1/4-inch slices.

Lay a piece of lettuce leaf over the center of each wrap bread. Top each with the avocado, sliced eggs, tomato, and cucumber. Sprinkle with the chili sauce and season with the salt and pepper. Fold one side of the bread about 2 inches over the filling to form a pocket and roll into a wrap. Eat immediately or cover in foil and store in the refrigerator for up to 1 day. enjoy ♥

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