While this recipe originated from what’s now a long-forgotten post with a broken link on Pinterest, I’ve continued to make it my own way for months now. It’s one of my favorites because a) it’s a quick and easy make on a weeknight after work while still being filling and flavorful, and b) the remainder of the lettuce never goes to waste with a tortoise in the house! My recipe makes two big wraps or four smaller ones depending on avocado size.
Green Leaf lettuce
1 tsp salt
1 tsp pepper
1 tsp dill weed (or more to taste)
1 big avocado or 2 small
3 hardboiled egg whites
Red onion (optional; not in the original recipe, but I dice up a little for some extra flavor and crunch)
To make the avocado egg white salad, chop up your egg whites, avocado(s) and red onion, and mix them together in a bowl with a big dallop of mayo and the salt, pepper, and dill. I usually mix with a knife and spoon until there are no chunks of avocado, but the consistency is entirely your preference. Then, tear off a big piece of lettuce and place it on one-half of a tortilla, followed by a generous scoop of the salad right on top. Roll it up, and enjoy your easy-breezy meal!
It’s important to note that this recipe doesn’t do so well as leftovers the next day–the avocados oxidize pretty quickly. With that said, considering how tasty it is, you shouldn’t have a problem consuming the everything in one sitting.