Spicy Tortilla Egg Roll with Avocado & Pico de Gallo Salad

Directions

1. 1. Rinse all produce, then pat dry. Peel and mince the garlic and put it in a medium bowl.
2. 2. Trim the cucumber, halve it lengthwise, then slice thinly across. Add to the bowl with the garlic.
3. 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. 4. Whisk the eggs with a pinch of salt and pepper in a separate bowl.
5. 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. 6. Repeat with the remaining egg mixture and tortilla.
7. 7. Halve and pit the avocado, then scoop the flesh out in slices while it’s still in the skin.
8. 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. 9. Divide the rolls between plates and serve.