Avocado Egg Salad Roll-Ups

2 ripe avocados, mashed

4 hard-boiled eggs, chopped

1/4 cup Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

Salt and pepper to taste

4 large tortillas

In a large bowl, combine the mashed avocados, chopped eggs, Greek yogurt, Dijon mustard, lemon juice, red onion, and parsley. Mix until well combined. Season with salt and pepper to taste.

Lay out the tortillas on a flat surface. Spoon the avocado egg salad mixture evenly onto each tortilla.

Roll up the tortillas tightly, then slice them into pinwheels or serve whole.

Serve immediately or refrigerate until ready to serve.