Egg-Vegetable Salad Wraps
Recipe from
Diabetic Living
Fresh vegetables add crunch and flavor to plain egg salad in this recipe. These low calorie wraps are great to take to work.
Servings:
Makes 6 sandwiches.
Total Time:
35 mins
Ingredients
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6hard-cooked eggs, choppedsee savings
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1/2 cupchopped cucumbersee savings
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1/2 cupchopped yellow summer squash or zucchinisee savings
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1/4 cupshredded carrotsee savings
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2 tablespoonschopped red onionsee savings
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1/4 cuplow-fat mayonnaise dressingsee savings
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2 tablespoonsDijon-style mustardsee savings
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1 tablespoonfat-free milksee savings
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1 teaspoonsnipped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil, crushedsee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonpaprikasee savings
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6leaf lettuce leavessee savings
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6 6- to 7-inchwhole wheat flour tortillassee savings
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2plum tomatoes, thinly slicedsee savings
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Directions
1.
In a large bowl combine eggs, cucumber, yellow summer squash or zucchini, carrot, and red onion. For dressing, in a small bowl stir together mayonnaise dressing, Dijon mustard, milk, tarragon or basil, salt, and paprika. Pour the dressing over egg mixture; toss gently to coat.
2.
For each sandwich, place a lettuce leaf on a tortilla. Place 3 or 4 tomato slices on top of the lettuce, slightly off center. Spoon about 1/2 cup of the egg mixture on top of the tomato slices. Roll up tortilla. If necessary, secure with toothpicks. Cut the tortilla rolls in half crosswise. Makes 6 sandwiches.
Nutrition information
Per serving: Calories 196, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 212 mg, Sodium 596 mg, Carbohydrate 21 g, Fiber 2 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 1, Medium-Fat Meat 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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