Dill and Dijon Egg Salad Wraps

Connie   posted 04-15-98 

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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