Tex-Mex Egg Salad Wraps
8 hard-boiled eggs
1/3 cup reduced-fat mayo
1/4 cup chopped green onions
half a diced green bell pepper
2 tsp. spicy brown mustard
1/2 to 1 tsp. chili powder
pinch of salt
Peel & coarsely chop up 8 hard-boiled eggs.
Combine in a medium bowl with 1/3 cup reduced-fat mayo, 1/4 cup chopped green onions, half a diced green bell pepper, 2 tsp. spicy brown mustard, 1/2 to 1 tsp. chili powder and a pinch of salt.
Line four 6-inch flour tortillas with several lettuce leaves; spread portion of egg salad on each and roll up tightly.
Serve with veggie sticks & salsa for dipping.
*from Goodhousekeeping's Quick & Simple magazine