Easy Avocado Egg Salad Wrap with Za’atar

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Well as I write this it has been just a few hours since I realized sheepishly that it’s MY FIFTEEN YEAR WEDDING ANNIVERSARY TODAY. Yes, you may find it ridiculous, but the man and me are pretty chill when it comes to these things. But even with our normally casual attitude, I’ve got to say this is a first for both of us to not even think about such things until well into the late afternoon on the day of!!

Now, it could be that we’ve just wrapped our epic family holiday where I got to meet the likes of two MOST amazing gals (don’t mind the hubby’s blurry photos).

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Seriously, I’d like to devote a whole blog post to how invigorated I felt after meeting two of my favorite blog friends in the flesh. Thanks to both of you (*Cara & Kristy you two babes) for the bloggy real girl talk and for re-inspiring me to get back to doing what it is that I love! As most of you already know, Cara’s got a cookbook that JUST came out (Kristy’s is due in January!) and I was lucky enough to get my hands on one. I will keep you all posted as I can’t wait to dig in! *Thanks for the treat ladies, it really did feel like had known each other for years, and when you think of it, we have!

It could also be that with all the hubbub and huzzah (that’s an oldie expression from my raised Jewish mother), that we just plain forgot about the big marriage milestone – though I’ve a sneaking suspicion it had a lot to do with the white-wine-infused catch up I had with my girlfriend last night, followed by a couple of glasses at our (very generous) neighbours. Cause we really did both completely forget about the anniversary! And it’s true, I really was (quite a lot) foggy all day. That is, until I realized just what day it was at 4:23 this afternoon while on the phone with a friend. By that time, the husband and my eldest were halfway up to Whistler to see friends (and for Tim to work) for a few days while me and the youngest hunker down here at home.

What can I say life is busy! Regardless of this the fact remains that I consider myself to be perhaps one of the luckiest ladies alive, and I am grateful everyday to have my husband and my good shepherd in my life. So with you, the folks who come back time and again to read my words, I celebrate. Congrats to all of us! Here’s a lovely (and dead easy) lunch idea to power you through when you need something protein-packed in a flash. Keep a few hard-boiled eggs at the ready in the fridge and you’ll be lunching in less than 5 minutes flat. Just enough time to remember something maybe important, like, I don’t know, a big life milestone perhaps? 😉

Easy Avocado Egg Salad Wrap with Za'atar Easy Avocado Egg Salad Wrap with Za'atar

Easy Avocado Egg Salad Wrap with Zaatar:
  • 2 hard-boiled eggs 
  • (1/2) ripe avocado
  • (1-2) tbsp Za’atar
  • (1) tsp olive oil (optional)
  • Pinch of salt (I’m into the Himalayan these days)
  • A handful of fresh greens (lettuce, spinach, or arugula would be really nice)
  • 4-5 chopped fresh cherry tomatoes
  • (1) wrap of choice or this easy IPOM chapati recipe 

For easy wraps when I want one, I like to buy a pack of rice flour wraps to keep in the freezer. When I want to eat one, I simply remove it before I prep the filling goods, as that will allow it thaw a little so you aren’t popping a plate of ice on your stove burner when you warm it.

To prep the filling, peel and very coarsely coarsely chop the eggs. In a bowl, add the ripe avocado, Za’atar, olive oil (if desired), salt & pepper and mash with a fork until well mixed and clumping. Wash and prep your greens and chop the tomatoes.

Za’atar is a tasty, Middle Eastern spice blend available in most mediterranean shops. It is made of herbs, sumac, salt & sesame seeds and here is a recipe for homemade from 101 CookBooks.

Right before eating, turn on your stove burner to high. Watching carefully (don’t dare move away!), place the wrap directly onto the burner for about 10-15 seconds, only to soften it a tiny bit. Using your hands very carefully grab the edge of the wrap and turn it over, keeping it on long enough to blacken the edges and soften it to your liking. Be so very careful not to touch the flame — I’ve been doing this for wraps and soft tacos for years and never once have had an incident. It’s so easy and the results are delicious!

Note: a gas stove is ideal for this and if you have an electric stove I recommend heating the wrap to soften in a microwave or under a hot oven broiler for about a minute only. If you are scared of the flame in any way use the oven warming method regardless.

To assemble, compile the fillings in order of greens, avocado egg mixture, and top with tomatoes and anything else your heart desires. Wrap it all up like a burrito and enjoy! Your easy less is more lunch or dinner is served.

Easy Avocado Egg Salad Wrap with Za'atar Easy Avocado Egg Salad Wrap with Za'atar Easy Avocado Egg Salad Wrap with Za'atar

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ShiraEasy Avocado Egg Salad Wrap with Za’atar

8 Comments on “Easy Avocado Egg Salad Wrap with Za’atar”

  1. Letty

    Love this recipe–and am going to make it–for lunch. Love the zataar spice addition. I don’t use it enough. Happy Anniversary!

  2. Eileen

    Avocado and egg — what a great combination! I love how simple and satisfying this sounds. And happy anniversary! We generally forget ours too, if that’s any consolation. 🙂

    1. Shira

      Well that definitely helps Eileen!! we had a great celebration….just a few days late, lol. Thanks for the note!!

  3. Kristy

    Oh my gosh- I felt so reinvigorated after our little pow-wow too! It was so good to hang out with two ladies I’ve known for years. 🙂
    And I’m all about za’atar these days too. I’ll have to try it in a vegan “egg” salad- I’ll bet it’s amazing!

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