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Avocados >  Salads & Sandwiches >  Avocado-Egg Wrap >

 

Avocado-Egg Wrap

• 6 eggs

• 1/4 C milk

• 1 pkg. (8 oz.) cream cheese, cubed

• 1 large avocado, peeled & diced

• 4 flour tortillas (burrito size)

• 1 can green chilies with pork or chicken

• Cheddar cheese, grated

• Nonstick cooking spray

• Salsa (for serving; optional)

• Sour cream (for serving; optional)

Preheat oven to 350-degrees F. In a bowl, beat eggs with the milk. Pour the egg mixture into a heated skillet coated with nonstick cooking spray; cook until eggs begin to set. Add cubed cream cheese; scramble to desired consistency. Spread one tablespoon of green chilies down the center of each tortilla, and then spread egg mixture down center of each tortilla. Top eggs with diced avocado. Roll each tortilla and place seam-side down in a 13x9-inch baking pan. Smother with remaining green chilies and top with grated cheese. Bake for fifteen to twenty minutes, or until the cheese is melted and bubbly.

 

Suggestions: Serve with salsa and sour cream is desired.

 

Related Link:

Food Fare Culinary Collection: Avocados

 

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