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Mexican Egg Salad Wraps

Mexican Egg Salad Wraps
  • 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.

No nutrition information available for this recipe
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