Full Page 4 x 6 5 x 7
Per serving:233 calories (58 percent from fat), 15 g fat (3 g saturated), 1 g fiber, 174 mg cholesterol, 341 mg sodium, 17 g carbohydrates, 78 mg calcium.

4 hard-cooked eggs, chopped (see note)
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
Keywords: sandwich,eggs,flour tortilla   Category: Lunch    Cookbooks: Cooking With Cow
Recipe by Carol Jancsi     Added: March 17, 2016 by deebeeeff     Last Updated: May 03, 2016
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