Egg Salad Tortilla Spirals

  • Serves: 2
  • Cooking Time: MINS
  • Total Calories: CALS

Nutrients per serving:

Directions

In bowl, stir together cream cheese, yogurt, mustard, salt and pepper. Stir in eggs and onion. (Make-ahead: Cover and refrigerate for up to 2 days.)

Spread egg salad over tortillas, leaving a 1 inch (2.5 cm) border. Layer with lettuce and tomato. Fold bottom border over filling, then sides; roll up tightly. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 1 day.)

Preparation: 10 minutes

Ingredients

  • 2 tbsp (25 mL) light cream cheese, softened
  • 2 tbsp (25 mL) plain yogurt
  • 1 tsp (5 mL) dijon mustard
  • 1/4 tsp (1 mL) each salt and pepper
  • 3 hard cooked eggs, finely chopped
  • 1 small green onion, finely chopped
  • 2 large 10 inch (25 cm) flour tortillas
  • leaf or romaine lettuce
  • 6 thin tomato slices