Ingredients
4
hard-cooked eggs, chopped
2
tablespoons finely chopped red or green bell pepper
2
tablespoons finely chopped green onions
3
tablespoons mayonnaise or salad dressing
1
tablespoon Dijon mustard
1
tablespoon chopped fresh or 1/4 teaspoon dried dill weed
5
teaspoons mayonnaise or salad dressing
5
flour tortillas (6 or 8 inches in diameter)
1/2
cup shredded lettuce
1/2
cup alfalfa sprouts
Preparation
Mix eggs, bell pepper, onions, 3 tablespoons mayonnaise, the mustard and dill weed.
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.
