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Carole Resnick for Pillsbury Bake-off


8 wraps




- Prep: 25 Minutes
- Start to finish: 25 Minutes

MacGourmet downloadMexican Egg Salad Wraps. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Mexican Egg Salad Wraps


  • 12 hard-cooked eggs, peeled
  • ½ cup mayonnaise
  • ¼ cup celery, finely chopped
  • ¼ to ½ tsp salt
  • 1 can Old El Paso chopped green chiles
  • 2 medium avocadoes, pitted, peeled, and coarsely chopped
  • 2 tsp fresh lime juice
  • 1 tbsp onion, finely chopped
  • 1 pkg Old El Paso flour tortillas, 8", (8 tortillas)
  • cup small fresh cilantro leaves, stems removed
  • fresh cilantro sprigs for garnish
  • fresh medium strawberries for garnish


1. In large bowl, mix chopped eggs, mayonnaise, celery, salt, and chiles. Place the avocado in a 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.


hard boiled eggs mayonnaise celery chilies avocadoes lime juice onion tortillas