Egg and Vegetable Salad Wraps

By kuca_murisa

Sometimes a slight change from the usual menu adds a different light to life

Ingredients

• 4 hard cooked eggs, chopped
• 1 cup chopped cucumber
• 1 cup chopped zucchini or yellow summer squash
• 1/2 cup chopped red onion
• 1/2 cup shredded carrot
• 1/4 cup mayonnaise or salad dressing
• 1 tablespoons Dijon-style mustard
• 1 tablespoon milk
• 1 teaspoon snipped fresh tarragon or basil
• 1/8 teaspoon paprika
• 6 leaf lettuce leaves
• 6 10-inch plain flour tortillas
• 2 plum tomatoes thinly sliced

Details

Servings 6
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. In a large bowl, combine the eggs, cucumber, zucchini or yellow summer squash, red onion and carrot.

2. For dressing, in a small bowl stir together the mayonnaise, mustard, milk, tarragon and paprika.

3. Pour the dressing over the egg mixture and toss gently to coat.

4. For each wrap, place a lettuce leaf on a tortilla. Place 3 or 4 tomato slices on top of the lettuce on each tortilla, slightly off center.

5. Spoon about 2/3 cup of the egg mixture on top of the tomato slices.

6. Fold in 2 opposite sides of the tortilla, roll up from the bottom.

7. To serve, cut each tortilla roll in half diagonally.