Gently stir eggs with mayonnaise, relish, mustard, salt and pepper. Store, tightly covered in the refrigerator, for up to 3 days.
Line each tortilla with lettuce leaf and spread egg salad over top. Tightly roll into a log, similar to a jellyroll. Cut each tortilla into 6 pinwheels. Package snugly, in an airtight container, so the pinwheels hold their shape.
Add a couple dashes of hot sauce to the egg salad for a grown-up version of this recipe.
Preparation: 10 minutes