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Egg Salad Tuna Wraps

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

Ingredients

  • 12 hard-boiled large 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

  • 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 and refrigerate.
Nutrition Facts
1 each: 573 calories, 30g fat (6g saturated fat), 439mg cholesterol, 1199mg sodium, 42g carbohydrate (8g sugars, 7g fiber), 26g protein.

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