Creamy Egg Salad Wraps

• 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
• 2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
• 2 CLAUSSEN Kosher Dill Pickle Wholes, chopped
• 6 hard-cooked eggs, chopped
• 4 flour tortillas (1 to 12 inch)

1. MIX cream cheese, mayo and pickles.
2. ADD eggs; mix lightly.
3. SPREAD tortillas evenly with egg filling; roll up.
4. Makes 4 servings.

philadelphia chive , mayonnaise, wholes, eggs, flour tortillas

Taken from www.kraftrecipes.com/recipes/creamy-egg-salad-wraps-58278.aspx (may not work)