Mexican Egg Salad Wraps

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

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Servings 8

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( 13 ) Ratings

13 Ratings

5 Stars 31%

4 Stars

3 Stars 31%

2 Stars 23%

1 Stars 15%

Member Reviews ( 2 )

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Bake-Off® Contest 42, 2006

Carole Resnick

Cleveland, Ohio

ingredients 12
Prep Time 25 min
Total Time 25 min

Ingredients

12: hard-cooked eggs, peeled, coarsely chopped

1/2: cup mayonnaise or salad dressing

1/4: cup finely chopped celery

1/4: to 1/2 teaspoon salt

1: can (4.5 oz) Old El Paso® chopped green chiles

2: medium avocados, pitted, peeled and coarsely chopped (2 cups)

2: teaspoons fresh lime juice

1: tablespoon finely chopped onion

1: package (11 oz) Old El Paso® flour tortillas for burritos, 8 inch (8 tortillas)

1/3: cup small fresh cilantro leaves, stems removed

: Fresh cilantro sprigs

: Fresh medium strawberries

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Directions

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Wrap

Calories: 430
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 325mg; 325%;
Sodium: 620mg; 620%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 3g 3% Sugars 2g 2% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 25%;
Calcium: 10%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

mlangwith

report Posted Jan. 12, 2008 6:02 PM

Very good. Do not use Miracle Whip as a substitute for the Mayonaise. It makes it too sweet. Also very good if you chop up some cilantro and mix it in with the egg mixture or the avocado mixture!

CarolynC781

report Posted Aug. 27, 2007 9:52 AM

I made these today for a ladies'' luncheon, and everybody loved, loved, loved them! Actually, I made the egg salad part last night and refrigerated so flavors would have a chance to blend. The green chiles, cilantro and avacado all work together to give a great Mexican taste, and the celery and onion give just the right amount of crunch. Thanks to Carole for a easy great summertime recipe!