INGREDIENTS
12
hard-cooked eggs, peeled, coarsely chopped
1/2
cup mayonnaise or salad dressing
1/4
cup finely chopped celery
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 medium strawberries
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.
High Altitude (3500-6500 ft)
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