Egg Salad Tortilla Spirals
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Ingredients
2 tbsp light cream cheese, softened
2 tbsp plain yogurt
1 tsp dijon mustard
1/4 tsp each salt and pepper
3 egg hard-cooked, finely chopped
1 small green onion, finely chopped
2 large 10 inch (25 cm) flour tortillas
leaf or romaine lettuce
6 thin tomato slices
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.)