Mexican Egg Salad Wraps

By jlwoodruff

These egg salad wraps feature added Mexican flare with chopped green chiles, avocado, lime juice and cilantro rolled up in flour tortillas. Yum!

Ingredients

• 12 hard boiled eggs, peeled, coarsely chopped
• 1/2 cup mayonnaise or salad dressing
• 1/4 cup celery, finely chopped
• 1/2 teaspoon salt
• 1 (4.5-ounce) can chopped green chiles
• 2 medium avocados, pitted, peeled, and chopped - 2 cups
• 2 teaspoons lime juice
• 1 tablespoon onion, finely chopped
• 1 package flour tortillas for burritos
• 1/3 cup cilantro leaves

Details

Servings 8
Preparation time 25mins
Cooking time 25mins
Adapted from pillsbury.com

Preparation

Step 1

In a large bowl, mix chopped eggs, mayonnaise, celery, salt and chiles. Place avocados in medium bowl, sprinkle with lime juice. Add onion; mash with spoon.

Spread 1/4 cup avocado mixture on each tortilla to within 1/4 inch of edge. Spread each with 1/3 cup egg salad mixture. Sprinkle cilantro leaves over each. Fold in sides of tortilla; roll up. Enjoy!