Egg Salad Tuna Wraps Recipe

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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

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Egg Salad Tuna Wraps Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

15 15

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 Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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3 tablespoons onion soup mix
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
Lettuce leaves, optional
6 flour tortillas (10 inches)

Directions

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.

Nutritional Facts 1 serving (1 each) equals 573 calories, 30 g fat (6 g saturated fat), 439 mg cholesterol, 1,199 mg sodium, 42 g carbohydrate, 7 g fiber, 26 g protein.

Originally published as Egg Salad Tuna Wraps in Country Woman March/April 2003, p35

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia