Egg-Vegetable Salad Wraps

Egg-Vegetable Salad Wraps

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From: Diabetic Living Magazine

Fresh vegetables add crunch and flavor to plain egg salad in this recipe. These low-calorie wraps are perfect for a casual lunch gathering for friends or for taking on a picnic. Just wrap each one tightly in wax paper and then plastic wrap. They'll hold in your insulated picnic bag with ice packs for up to five hours.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 6 hard-cooked eggs, chopped
  • ½ cup chopped cucumber
  • ½ cup chopped yellow summer squash or zucchini
  • ¼ cup shredded carrot
  • 2 tablespoons chopped red onion
  • ¼ cup low-fat mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fat-free milk
  • 1 teaspoon chopped fresh tarragon or basil or ¼ teaspoon dried tarragon or basil, crushed
  • ¼ teaspoon salt
  • ⅛ teaspoon paprika
  • 6 leaves leaf lettuce
  • 6 (6 to 7 inch) whole-wheat flour tortillas
  • 2 plum tomatoes, thinly sliced


  • Prep

  • Ready In

  1. Combine eggs, cucumber, summer squash (or zucchini), carrot, and red onion in a large bowl. For dressing, stir together mayonnaise dressing, mustard, milk, tarragon (or basil), salt, and paprika in a small bowl. Pour the dressing over egg mixture; toss gently to coat.
  2. 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 ½ 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.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 196 calories; 8 g fat(2 g sat); 2 g fiber; 21 g carbohydrates; 10 g protein; 212 mg cholesterol; 596 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 medium-fat protein, 1 starch, 1 vegetable, ½ fat

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