Southwestern Egg Salad Roll-Ups

Hard-cooked eggs, jicama, sun-dried tomatoes, and Mexican-blend cheese give these tortilla roll-ups a unique twist.

Ingredients:

• 6 hard-cooked eggs, finely chopped
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped jicama
• 1 cup shredded Mexican-blend cheese
• 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 2 green onions, finely chopped
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh cilantro
• 1/2 cup mayonnaise
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 6 10- to 12-inch flour tortillas
• 6 lettuce leaves

Directions:

In a large bowl combine eggs, celery, jicama, cheese, tomatoes, green onions, basil, and cilantro. Stir in mayonnaise, salt, and cayenne pepper. Lay tortillas on a flat surface. Place a lettuce leaf in the center of each tortilla. Divide egg mixture among tortillas. Fold in the two opposite sides of each tortilla toward the center, overlapping the sides slightly. Roll up the open end of the tortillas toward the opposite edge, tucking in as you go. Serve immediately.

Number of Servings: 4 - 6

Notes from the Cook: Egg salad with a southwestern flavor