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.
Return to Mimi's Archive Page