Paleo chipotle-ranch egg salad wraps are the perfect lunch for clean eating with bold flavor. Creamy avocado blends with hard-cooked eggs, smoky chipotle, and fresh veggies to create a nourishing and spicy filling. Wrapped in cassava tortillas and crisp romaine leaves, this grain-free recipe delivers big taste in just 20 minutes. It’s easy, healthy, and satisfying.
Why You’ll Love This Recipe
These wraps are fast to make and full of flavor. The chipotle adds subtle heat while the paleo ranch keeps it fresh and creamy. You only need a few ingredients to get a lunch that’s easy to prep and ideal for busy days. Cassava tortillas are naturally gluten-free and hold everything together without grains or dairy.
Recipe Origins
Rooted in modern paleo cooking, this recipe uses natural whole ingredients while avoiding processed foods, grains, and dairy. By replacing mayo with avocado and wrapping in cassava tortillas and lettuce, this version gives a fresh, spicy twist to the classic egg salad wrap. It’s clean, simple, and satisfying.
Ingredients
2 hard-cooked eggs
1/4 medium avocado
1/3 cup chopped green sweet pepper
1 green onion thinly sliced
2 tablespoons Paleo Ranch Dressing
1 tablespoon lemon or lime juice
1/8 teaspoon sea salt
1/8 teaspoon ground chipotle chile pepper
4 cassava tortillas
4 romaine lettuce leaves
Instructions
1- In a medium bowl, mash the eggs and avocado together. Stir in green pepper, green onion, ranch dressing, citrus juice, sea salt, and chipotle powder. Mix until creamy and well combined.
2- Lay cassava tortillas flat on a clean surface. Place a romaine leaf over each tortilla to create a base.
3- Spoon the egg mixture evenly onto the lettuce leaves, dividing it among the four tortillas.
4- Roll each wrap tightly. Serve immediately or refrigerate for later.
Nutrition Information
Calories: 434
Fat: 24g
Carbohydrates: 48g
Protein: 9g
Sodium: 350mg
Quick Facts
Preparation Time: 10 min
Cooking Time: 10 min
Servings: 2
Difficulty: ⭐
Storage and Reheating Tips
Wraps can be stored individually in plastic wrap and refrigerated for up to 24 hours. For best texture, store the egg filling and tortillas separately and assemble just before eating. Reheat tortillas briefly in a microwave before rolling.
Serving Suggestions
Pair these wraps with fresh berries, sweet potato chips, or a cucumber salad. Iced green tea or lemon water makes the perfect refreshing drink to go with this clean lunch.
Common Mistakes
Overmashing the eggs: Makes the filling too runny
Skipping the lime juice: Reduces freshness and balance
Using dry tortillas: Makes rolling harder
Overfilling the wraps: Causes tearing and mess
Recipe Variations
Spicier Version: Add more chipotle or a dash of cayenne
Extra Protein: Mix in shredded chicken
No Tortilla: Use only lettuce for a low-carb option
Frequently Asked Questions
Can I make the tortillas ahead of time?
Yes, store them in the fridge for up to 1 week or freeze for 2 months.
Can I use store-bought ranch?
Only if it’s paleo-approved. Homemade is better for clean flavor.
Can I swap avocado for mayo?
You could, but avocado adds healthy fats and keeps the recipe cleaner.
1 thought on “Paleo Chipotle-Ranch Egg Salad Wraps”
Comments are closed.