Ingredients
- 5 flour tortillas
- 5 lettuce leaves
- 2 pickle relish
- 100 gr celery (chopped)
- 80 ml mayonnaise
- 65 gr green bell pepper (chopped)
- 32 gr slivered almonds (toasted)
- 16 gr onion (chopped)
- 5 ml prepared mustard
In medium bowl, mix all ingredients except tortillas and lettuce. Cover; refrigerate until ready to serve. Roll each tortilla into a large cone and secure with wooden picks. Carefully stuff each cone with a crumpled piece of foil so cone will retain shape. Place cones on baking sheet. Broil, 8 cm from heat, turning several times until cones are crisp and lightly browned, about 3 minutes. Cool; carefully remove foil and wooden picks. When ready to serve, line each cone with a lettuce leaf and fill with salad mixture.
