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Mexican Egg Salad Wraps

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Pillsbury Kitchens
Updated Dec 15, 2008
Bake-Off® Contest 42, 2006
Carole Resnick
Cleveland, Ohio
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Egg salad had undergone a zesty transformation that will make these wraps a lunch time favorite!

Mexican Egg Salad Wraps

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 12
  • Servings 8
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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 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 Count)
  • 1/3 cup small fresh cilantro leaves, stems removed
  • Fresh cilantro sprigs
  • Fresh medium strawberries

Instructions

  • Step 
    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.
  • Step 
    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

430 Calories
29g Total Fat
14g Protein
28g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Wrap
Calories
430
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
325mg
108%
Sodium
620mg
26%
Potassium
350mg
10%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
13%
Sugars
2g
Protein
14g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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