Egg-vegetable salad wraps

Delicious egg-vegetable salad wraps bursting with flavors and textures. Perfect for a light and satisfying meal any time of the day.

Ingredients:

• 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:

1. Mix together eggs, cucumber, summer squash (or zucchini), carrot, and red onion in a spacious bowl. Create the dressing by combining mayonnaise dressing, mustard, milk, tarragon (or basil), salt, and paprika in a small bowl. Drizzle the dressing over the egg mixture; gently blend to cover.
2. On each tortilla, position a leaf of lettuce. Place 3 or 4 tomato slices on the lettuce, slightly to one side. Spoon roughly 1/2 cup of the egg mixture onto the tomato slices. Roll up the tortilla. If needed, use toothpicks to secure. Cut the rolled tortillas in half widthwise.

Summary:

• Calories: 1525 kcal
• Fat: 69 g
• Protein: 59 g
• Carbs: 168 g
• Potassium: 1494 mg
• Magnesium: 142 mg