Avocado Egg Pockets (Baked)

Avocado Egg pockets are little healthier version of Avocado egg roll. Avocado is one of the popular and healthy fruits that is native to Mexico. Pocket Wrap is made up of  fresh whole wheat dough which makes it more healthier and tastier.



(1 Cup= 250 ml)

For Filling

  • 1 tbsp Olive oil
  • 5-6 Garlic cloves; Chopped
  • 1 large red Onion; Chopped
  • 3 Eggs
  • 2 Avocado; peeled & Mashed
  • 2 tsp Chili flakes
  • 1 tsp Black Pepper Powder
  • Salt to taste
  • 1 tsp Lemon juice
  • ½ Cup Cilantro/ Coriander; Chopped

For Wrap Dough

  • 2 Cups Whole wheat flour
  • Salt to taste
  • Water as required
  • 1 tbsp Extra light Olive oil


For Wrap Dough

  • Combine wheat flour, Oil, Salt in a bowl.
  • Add water in parts and knead soft dough.

For Filling

  • Heat the oil in a non-stick pan. Add the Garlic and Onion. Saute for 2 minutes.
  • Add beaten Eggs and salt. Cover cook for 5 minutes. Mix to crumble it.
  • Add Avocado and Cover cook for 5 minutes.
  • Add black Pepper Powder, Chili flakes, lemon juice and cilantro. Mix nicely.
  • Cool the filling at room temperature. Keep aside.

For Pockets

  • Preheat oven to 350 degrees Fahrenheit for 10 minutes.
  • Divide dough into two equal parts and spray some oil on it.
  • Roll each portion of dough to make a thin sheet. Cut each sheet into four rectangular parts.
  • Place 2 tbsp filling in rectangular sheet. Seal edges using egg wash to give desired pocket shape.
  • Brush pockets with egg wash and Arrange them on a baking tray greased with butter.
  • Bake pockets for 10 minutes or till it becomes golden brown from bottom.
  • Flip the pockets and again bake for 10-12 minutes.
  • Serve hot with Tomato ketchup or any sauce of your choice.