Egg-Vegetable Salad Wraps

By ClaudiaJan

Ingredients

• 6 hard-cooked eggs, chopped
• 1/2 cup chopped cucumber
• 1/2 cup chopped yellow summer squash or zucchini
• 1/4 cup shredded carrot
• 2 tablespoons chopped red onion
• 1/4 cup low-fat mayonnaise dressing
• 2 tablespoons Dijon-style mustard
• 1 tablespoon fat-free milk
• 1 teaspoon snipped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 6 leaf lettuce leaves
• 6 6 - 7 - inches whole wheat flour tortillas
• 2 plum tomatoes, thinly sliced

Details

Servings 6
Preparation time 35mins
Cooking time 35mins
Adapted from diabeticlivingonline.com

Preparation

Step 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.

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.

Servings Per Recipe: 6 PER SERVING: 196 cal., 8 g total fat (2 g sat. fat), 212 mg chol., 596 mg sodium, 21 g carb. (2 g fiber), 10 g pro.

Starch (d.e): 1; Fat (d.e): 0.5; Vegetables (d.e): 1; Medium-Fat Meat (d.e): 1