Egg Salad Avocado Wrap

1. Prepare egg salad: separate egg whites from yolks. Place 4 yolks in mixing bowl, reserving remaining yolks for another use. Stir mayonnaise and mustard into yolk mixture.
2. Chop egg whites and add to yolk mixture, stirring well to combine. Season egg salad with salt and pepper.
3. Heat tortillas in a pan or panini press until pliable. Top each with 1¼ cups egg salad, half the avocado slices and ½ oz. mesclun. While tortillas are still warm, wrap around filling like a burrito, folding ends in. To serve, cut each wrap in half.

Photo courtesy of California Avocado Commission