|Hard boiled eggs||8 , chopped|
|Chopped tomato||1 Cup (16 tbs)|
|Chopped avocado||1 Cup (16 tbs)|
|Chopped zucchini||1 Cup (16 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Italian salad dressing||1 Cubic Centimeter|
|Flour tortillas||8 (7 inch)|
In medium bowl, gently stir together eggs, tomato, avocado, zucchini, onion, dressing, and salt and pepper, if desired. Spoon about 2/3 cup mixture into each tortilla and roll to enclose filling. Garnish with green onion and chips, if desired.
*To hard cook: Place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large and about 12 minutes for Medium). Immediately run cold water over eggs or place in ice water until completely cooled.