Veggie-avocado egg wrap

Add more color to your diet with this meatless recipe.

This nutritious recipe calls for white button mushrooms, which have been shown to increase fullness more so than meat. You can also mix and match with whatever other varieties you have in the fridge, says Lauren Blake, RD, Columbus, Ohio-based recipe developer and founder of Whole Living Lauren.

Serves 2

This recipe is part of our meal prep series. Click here for the full plan.

Photography and styling by Julia Gartland


1 tablespoon olive oil
½ cup onion, finely chopped
1 red bell pepper, chopped
1 cup broccoli florets, finely chopped
1 8-ounce package white button mushrooms, stems removed and chopped
½ teaspoon sea salt
¼ teaspoon black pepper
2 cups fresh spinach
1 avocado, pitted and mashed
1 cup cheddar cheese, grated (optional)



Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, broccoli, mushrooms, salt, and pepper. Cook, stirring often, until veggies have softened, about eight to ten minutes.


Add the spinach and cook until wilted, about two to three minutes, then transfer veggie mixture to an airtight container.


Place egg wraps, avocado, and cheddar cheese (if using) in separate airtight containers and store everything in the fridge.



Microwave egg wrap and veggie mixture separately for 45 seconds each.


Spread mashed avocado on one side of the egg wrap then place the veggie mixture in the middle of the wrap, then fold wrap like a burrito.