California Avocado Breakfast Wrap

Serves: 4


8 egg whites
4 Eggs
1 tsp. garlic salt
4 whole wheat tortillas
4 oz. shredded artisan California Cheddar cheese
1/2 cup sliced ripe olives
1/2 cup chopped marinated artichoke hearts
1/4 cup minced smoked sundried tomatoes
1/4 cup minced red onion
1 ripe, Fresh California Avocado**, peeled, seeded and cut into small cubes
1 Tbsp. California olive oil

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit