Mexican · 20 min
Spicy Tortilla Egg Roll with Avocado & Pico de Gallo Salad
- 20 min
- 2–6 servings
- 464 kcal / serving
Creamy avocado pairs with a bright pico de gallo in a speedy egg-wrap roll. The combination stays light yet satisfying for a weeknight lunch or dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- ½ small bunchcilantro
- 4eggs
- ½English cucumber
- 1 clovegarlic
- ½ pintgrape tomatoes
- 2large flour tortillas
- ½lime
- ½red bell pepper
- avocados
- English cucumbers
- limes
- red bell peppers
From the pantry: black pepper, chili-garlic sauce, extra virgin olive oil, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½avocado
- ½ small bunchcilantro
- ½English cucumber
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½lime
- ½red bell pepper
- avocados
- English cucumbers
- limes
- red bell peppers
Dairy, eggs & chilled
- 4eggs
Bakery & bread
- 2large flour tortillas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| eggs | 4 | 8 | 12 |
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| large flour tortillas | 2 | 4 | 6 |
| lime | ½ | 1 | |
| red bell pepper | ½ | 1 | 1 ½ |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Rinse all produce, then pat dry. Peel and mince the garlic and put it in a medium bowl.
- 2. Trim the cucumber, halve it lengthwise, then slice thinly across. Add to the bowl with the garlic.
- 3. Halve the grape tomatoes and slice the bell pepper into thin strips; add both to the bowl with the garlic. Chop the cilantro leaves, add to the bowl, and mix in the lime juice. Season with salt and pepper and set the salad aside.
- 4. Whisk the eggs with a pinch of salt and pepper in a separate bowl.
- 5. Heat a little oil in a nonstick skillet over medium heat. Pour in half of the egg mixture and tilt the pan to form a thin omelet roughly the size of a tortilla. Cook about 30 seconds, then lay a tortilla on top and press gently. Cook until the egg is mostly set, about 1 minute, then flip the tortilla and cook another 30 seconds. Transfer to a plate and cover with foil.
- 6. Repeat with the remaining egg mixture and tortilla.
- 7. Halve and pit the avocado, then scoop the flesh out in slices while it’s still in the skin.
- 8. Place the two tortillas egg-side-up on a flat surface. Evenly spread the avocado, pico de gallo salad, and a drizzle of chili-garlic sauce onto each. Roll them up tightly and slice in half.
- 9. Divide the rolls between plates and serve.
Two tips
- Prep the salad and avocado while the eggs cook to save time.
- For a different texture, serve the rolls with a side of extra pico de gallo or use any leftover salad to top a tortilla crusted egg wrap.
Nutrition per serving
- Calories
- 464 kcal
- Protein
- 19 g
- Carbs
- 48 g
- Fat
- 23 g
- Fiber
- 8 g
- Sodium
- 570 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.