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