Egg Vegetable Salad Wraps
Ingredients
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6 hard-cooked eggs, chopped
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½ cup chopped cucumber
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½ cup chopped yellow summer squash or zucchini
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¼ cup shredded carrot
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2 tablespoons chopped red onion
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¼ cup low-fat mayonnaise
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2 tablespoons Dijon mustard
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1 tablespoon fat-free milk
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1 teaspoon chopped fresh tarragon or basil or ¼ teaspoon dried tarragon or basil, crushed
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¼ teaspoon salt
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⅛ teaspoon paprika
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6 leaves leaf lettuce
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6 (6 to 7 inch) whole-wheat flour tortillas
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2 plum tomatoes, thinly sliced
Instructions
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.
Source: http://www.eatingwell.com/recipe/269354/egg-vegetable-salad-wraps/