Dill and Dijon Egg Salad Wraps

Connie   posted 04-15-98 
  This was a recipe featured in the Food section of the San Francisco Chronicle
Dill-and-Dijon Egg Salad Wraps 

  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 

  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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