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Egg-Vegetable Salad Wraps
Date added: December 15, 2007
- Servings: 6 change
- Calories per serving: 245
- Prep time: 35
- Cook time: 0
Ingredients
- 6 eggs, hard bld, lrg
- 1/2 cup cucumber, w/o skin, fresh, pared, chpd
- 1/2 cup yellow summer squash or zucchini chopped
- 1/4 cup carrots shredded
- 2 tbsp onion, red, fresh, chpd
- 1/4 cup dressing, mayonnaise type, fat free
- 2 tbsp mustard, dijon
- 1 tbsp milk, nonfat/skim, w/o add vit a
- 1 tsp tarragon or basil (1/4 tsp. if dried)
- 1/4 tsp salt, table
- 1/8 tsp paprika
- 6 piece lettuce, boston, fresh, leaf, lrg
- 6 whole wheat tortillas (6 or 7 inch)
- 2 plum tomatoes thinly sliced
Recipe Method
1. In a large bowl combine eggs, cucumber, squash, carrot and red onion. For dressing, in a small bowl stir together mayonnaise,
2. For each sandwich, place a lettuce leaf on a tortilla. Place 3 or 4 tomato slices on top of the lettuce, slightly off centre. 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 rolls in half crosswise.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 245 | 12% |
| Fat 9g | 13% |
| Cholesterol 213mg | 71% |
| Sodium 540mg | 23% |
| Carbohydrates 28g | 12% |
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