Mexican Egg Salad Wraps

Egg salad had undergone a zesty transformation that will make these wraps a lunch time favorite! ...MORE + LESS -

12 hard-cooked eggs, peeled, coarsely chopped

1/2 cup (125 mL) mayonnaise or salad dressing

Fresh cilantro sprigs

Fresh medium strawberries

1/4 cup (50 mL) finely chopped celery

1/4 to 1/2 tsp (1 to 2 mL) salt

1 can Old El Paso* Chopped Green Chiles

2 medium avocados, pitted, peeled and coarsely chopped (2 cups/500 mL)

2 tsp (10 mL) fresh lime juice

1 tbsp (15 mL) finely chopped onion

1 pkg (8 large) Old El Paso* Soft Flour Tortillas

1/3 cup (75 mL) small fresh cilantro leaves, stems removed

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1

In large bowl, mix chopped eggs, mayonnaise, celery, salt and chiles. Place avocado in medium bowl; sprinkle with lime juice. Add onion; mash with spoon.
2

Spread 1/4 cup avocado mixture on each tortilla to within 1/2 inch of edge. Spread each with about 1/3 cup egg salad mixture. Sprinkle cilantro leaves over each. Fold in sides of each tortilla; roll up. Arrange wraps on large serving platter; garnish with cilantro sprigs and strawberries.