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Egg Guacamole Salad Wraps

Egg Guacamole Salad Wraps

Guacamole and eggs make for a colourful and creamy pairing. Here's a wrap recipe to try for breakfasts or for picnic lunches.

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 223

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4 large eggs
2 large avocados, pitted & flesh scooped out
1 lime, juice
1 whole garlic clove, crushed
1 green chilli, chopped (optional)
½ small red onion, finely diced
8 cherry tomatoes, quartered
3 tbsp fresh coriander, chopped, plus extra
4 spinach wraps
1 head baby cos lettuce, separated
¼ cup NZ walnuts, toasted & rough chopped


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 SIDS SALT & PEPPER 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.