Egg Salad Tortilla Spirals

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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


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