Dill and Dijon Egg-Salad Wraps

Dill and Dijon Egg-Salad Wraps

Easy appetizers made in just 10 minutes! Enjoy these egg-salad wraps flavored with dill and Dijon mustard – a tangy flavorful snack!

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

5

sandwiches

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
  1. Mix eggs, bell pepper, onions, 3 tablespoons mayonnaise, the mustard and dill weed.
  2. 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.
  3. 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 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Hard-cooked eggs can be made in advance and kept in the refrigerator for two days. If shell is hard to peel, hold egg in cold water while peeling.
Dill and Dijon Chicken-Salad Wraps
Omit hard-cooked eggs. Add 1 cup chopped cooked chicken or turkey in step 1. Add 1 or 2 tablespoons mayonnaise for a moister mixture. Continue as directed.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 285
    • (Calories from Fat 155),
  • Total Fat 17g
    • (Saturated Fat 4g,),
  • Cholesterol 180mg;
  • Sodium 370mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 1g,
  • Protein 9g;
*Percent Daily Values are based on a 2,000 calorie diet.