Save
Print
Pinterest
Facebook
Email

Mexican Egg Salad Wraps

Name: Mexican Egg Salad Wraps
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 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

Prep 25 min
Total 25 min
Servings 8

Egg salad had undergone a zesty transformation that will make these wraps a lunch time favorite!

September 24, 2014

Ingredients

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

Steps

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.