Mexican Egg Salad Wraps

Mexican Egg Salad Wraps 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) 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) flour tortillas for burritos, 8 inch (8 tortillas) 1/3 cup small fresh cilantro leaves, stems removed Fresh cilantro sprigs Fresh medium strawberries 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. 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.