Ingredients:
- 4 hard boiled eggs peeled
- 1/2 stick of celery
- 1 T. mayonnaise
- 2 T. Greek yogurt plain, not vanilla flavored
- 1-2 tsp. spicy brown mustard
- 1/2 tsp. lemon pepper
- Pinch of hot sauce, ie. Tabasco or your favorite
- 1 avocado peeled and seeded (must be ripe)
- 3 medium size low-carb tortillas (I used La Banderita brand, one of the best I’ve found)
- optional lettuce leaves or spinach leaves
- Salt to taste
Method:
Step 1: Chop the hard boiled eggs fine and put in medium size bowl.
Step 2: Thinly slice the celery and add to the eggs.
Step 3: Mix the yogurt, mayonnaise, mustard and lemon pepper, hot sauce together in a small bowl then add to egg mixture.
Step 4: Open and drain tuna then add to the egg mixture stir well. Check for how moist you like it and add sparingly more mayo.
Step 5: Mash avocado in a small bowl add salt and pepper to taste, at this point you may add it the mixture if you plan to eat all this recipe in one day otherwise mixing in the avocado will turn it dark if left over in the refrigerator over night.
If not using the recipe up in one night then you may spread it on each tortilla per the day you make the wrap.
Step 6: Lay the tortilla flat and then put a third of the avocado mixture in the middle and spread it just down the middle. Now add a third of the tuna egg mixture and spread evenly beside the avocado.
If your adding lettuce put on top and roll up the tortilla like a burrito tucking in the sides. Eat or pack for lunch.