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    Wraps: Dill & Dijon Egg Salad Wraps


    Source of Recipe


    posted to mimi's archive, recipe from the Food section of the San Francisco Chronicle

    List of Ingredients




    4 hard-cooked eggs, chopped
    2 tablespoons finely chopped red or green bell pepper
    2 tablespoons finely chopped green onions
    4 tablespoons plus 2 teaspoons mayonnaise or salad dressing (divided use)
    1 tablespoon Dijon-style mustard
    1 tablespoon chopped fresh or 1/4 teaspoon dried dill weed
    5 flour tortillas (6 or 8 inches in diameter)
    1/2 cup shredded lettuce
    1/2 cup alfalfa sprouts

    Recipe



    Mix eggs, bell pepper, onions, 3 tablespoons mayonnaise, mustard and dill.

    Spread 1 teaspoon mayonnaise down center of each tortilla. Top with about 1/4 cup egg mixture, spreading to within 2 inches of bottom of tortilla. Top with lettuce and alfalfa sprouts.

    Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Makes 5 servings.

 

 

 

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