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Carole Resnick
Cleveland, Ohio
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
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
-
Step1In large bowl, mix chopped eggs, mayonnaise, celery, salt and chiles. Place avocado in medium bowl; sprinkle with lime juice. Add onion; mash with spoon.
-
Step2Spread 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
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