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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings

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)

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.

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

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.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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