Dill And Dijon Egg Salad Wraps

4 hard-cooked eggs, chopped
2 tablespoons finely chopped red or green bell pepper
2 tablespoons finely chopped green onions
4 tablespoons plus 2 teaspoons mayonnaise or salad dressing (divided use)
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh or 1/4 teaspoon dried dill weed
5 flour tortillas (6 to 8 inches in diameter)
1/2 cup shredded lettuce
l/2 cup alfalfa sprouts

Mix eggs, bell pepper, onions, 3 tablespoons mayonnaise, mustard and dill.
Spread 1 teaspoon mayonnaise down center of each tortilla.
Top with 1/4 cup egg mixture, spreading to within 2 inches of bottom of tortilla.
Top with lettuce and alfalfa sprouts.
Fold one end of tortilla up about 1 inch over filling.
Fold right and left sides over folded end, overlapping.
Fold remaining end down.

Serves 5