Ingredients

Instructions

  1. Place eggs in a pot covered with water. Bring to a boil cover and remove from heat. When cool remove shells and dice eggs. Place in a bowl with peas, scallions, red bell pepper, stir to combine.
  2. Mix chipotle, garlic, mayonnaise, and yogurt. Toss into salad to coat all.
  3. Place the 2 tortilla on a flat surface, top at end of tortilla with greens, tomatoes, pepperoni topping with egg salad.
  4. Roll up and slice on a angle. Serve immediately or wrap in plastic for a summer lunch on the beach or in the park.