Dill and Dijon Egg Salad Wraps
Source: Charlotte and The San Francisco Chronicle
4 hard-cooked eggs, chopped
2 tablespoons minced red or green bell pepper
2 tablespoons minced green onions
4 tablespoons plus 2 teaspoons mayonnaise (divided use)
1 tablespoon Dijon mustard
1 tablespoon chopped fresh or 1/4 teaspoon dried dill weed ( I used more
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
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.