Who doesn't love an egg salad sandwich for lunch? We've given this one a bit of a makeover by combining the egg salad with roasted red peppers and a yummy citrusy slaw and serving it in a rolled tortilla. Want to pack it for lunch? Simply wrap it tightly in waxed or parchment paper and then in plastic wrap. Transport it in an insulated lunch box with ice packs--it will hold for up to five hours!

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Combine sour cream, chives, lemon peel, lemon juice, and honey in a small bowl. Add broccoli slaw; toss gently to coat. Cover and chill overnight. Wrap egg slices and chill overnight.

  • Spread broccoli mixture along the bottom edge of the tortilla, leaving a 1 1/2-inch space on both ends of the mixture. Top with roasted pepper and egg slices. Sprinkle with ground pepper, if desired. Fold in sides of tortilla over filling. Starting from the bottom edge, roll up tortilla.

Nutrition Facts

272 calories; protein 21.7g 43% DV; carbohydrates 26g 8% DV; exchange other carbs 1.5; dietary fiber 13.2g 53% DV; sugars 5.8g; fat 14.5g 22% DV; saturated fat 3.8g 19% DV; cholesterol 426.8mg 142% DV; vitamin a iu 1482IU 30% DV; vitamin c 78.4mg 131% DV; folate 46.7mcg 12% DV; calcium 136.6mg 14% DV; iron 3.1mg 17% DV; magnesium 11.7mg 4% DV; potassium 229.8mg 6% DV; sodium 438.7mg 18% DV.