Egg-Vegetable Salad Wraps

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Egg-Vegetable Salad Wraps
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.
Diabetic Living Magazine
total:
35 mins
active:
35 mins
Servings:
6
Egg-Vegetable Salad Wraps

Ingredients

Directions

  • 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.

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  • 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 1/2 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 Facts

Serving Size:
1 sandwich
Per Serving:
196 calories; protein 10g; carbohydrates 21g; dietary fiber 2g; fat 8g; saturated fat 2g; cholesterol 212mg; sodium 596mg.
Exchanges:

1 medium-fat protein, 1 starch, 1 vegetable, 1/2 fat
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/20/2022
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