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Dill and Dijon Egg-Salad Wraps

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  • Prep 10 min
  • Total 10 min
  • Servings 5
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Easy appetizers made in just 10 minutes! Enjoy these egg-salad wraps flavored with dill and Dijon mustard – a tangy flavorful snack!
Updated May 29, 2017
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

285 Calories, 17g Total Fat, 9g Protein, 25g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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