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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I like this combination of egg salad and tuna salad, rolled together in flour tortillas. Whether I eat them right away or in a day or two, they retain their flavor.—Francine Wingate, New Smyrna Beach, Florida Ingredients:
12 hard-cooked eggs, chopped |
2 cans (6 ounces each) tuna, drained and flaked |
2 celery ribs, chopped |
1/2 cup sweet pickle relish |
1/2 cup mayonnaise |
3 tablespoons onion soup mix |
1 tablespoon minced fresh parsley |
1/2 teaspoon pepper |
lettuce leaves, optional |
6 flour tortillas (10 inches) |
Directions:
1. In a bowl, combine the first eight ingredients. Place lettuce leaves on tortillas if desired. Top each with about 3/4 cup egg mixture; roll up tightly. Serve immediately or wrap in plastic wrap and refrigerate. Yield: 6 servings.
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