Mexican Egg Salad Wrap

2 cold hard boiled eggs, 1 tbsp fresh pico de gallo, Sea Salt and Pepper, 2-3 crisp leaves of Romaine Lettuce, ¼ avocado mashed, 1 tbsp plain yogurt mixed with a pinch of ground cumin and cayenne

Chop eggs coarsely and add salsa.  Season to taste with salt and pepper.  Spread Romaine lettuce with avocado.  Spoon egg salad on top.  If wanted, place plain yogurt mix on top.