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Egg & Broccoli Slaw Wrap
Diabetic Living Magazine
“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!”
2 tablespoons light sour cream
1 teaspoon chopped fresh chives
¼ teaspoon finely shredded lemon peel
1 teaspoon lemon juice
½ teaspoon honey
⅓ cup packaged shredded broccoli (broccoli slaw mix)
2 hard-cooked eggs, sliced
1 (8 to 9 inch) low-carb whole-wheat tortilla
2 tablespoons chopped, drained bottled roasted red pepper
Ground pepper (optional)
1Combine 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.
2Spread broccoli mixture along the bottom edge of the tortilla, leaving a 1½-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.