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

ber Reviews

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• ingredients12
•  prep time25 min
•  total time25 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

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.
• 2Spread 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 

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:

2 

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