Egg-Vegetable Salad Wraps

• portions: 6 servings
• temps actif: 35 minutes
• temps total: 35 minutes

Ingrédients

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

Instructions

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.

Nutrition

• Calories: 196 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 0 g
• Cholestérol: 212 mg
• Sodium: 596 mg
• Glucides Totaux: 21 g
• Fibres Diététiques: 2 g
• Protéines: 10 g