Egg-Vegetable Salad Wraps

• portionen: 6 servings
• aktive zeit: 35 minutes
• gesamtzeit: 35 minutes

Zutaten

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 1/4 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

Anweisungen

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.

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.

Nährwertangaben

• Kalorien: 196 kcal
• Gesamtfett: 8 g
• Gesättigtes Fett: 2 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 212 mg
• Natrium: 596 mg
• Gesamtkohlenhydrate: 21 g
• Ballaststoffe: 2 g
• Eiweiß: 10 g