Healthy Food: Egg Vegetable Salad Wraps - 15g Carbs, 9g Fiber

Egg Vegetable Salad Wraps - 15g Carbs, 9g Fiber

From: Better Homes and Gardens Diabetic Living
Makes 6 sandwiches
Start to Finish: 35 minutes

6 hard-cooked eggs, chopped
1/2 cup chopped cucumber
1/2 cup chopped yellow summer squash OR zucchini
1/4 cup shredded carrot
2 Tbsp chopped red onion
1/4 cup mayonnaise or salad dressing
2 Tbsp Dijon-style mustard
1 Tbsp milk
1 tsp snipped fresh tarragon OR basil OR
1/4 tsp dried tarragon OR basil, crushed
1/4 tsp salt
1/8 tsp paprika
6 leaf lettuce leaves
6 6 to 7-inch low-carbohydrate multi-grain OR whole wheat flour tortillas OR whole wheat flour tortillas 2 plum tomatoes, thinly sliced

1. In a large bowl, combine eggs, cucumber, yellow summer squash or zucchini, carrot, and red onion. For dressing, in a small bowl, stir together mayonnaise or salad dressing, Dijon mustard, milk, tarragon or basil, salt, and paprika. 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 1/2 cup of the egg mixture on top of the tomato slices. Roll up tortilla; secure with wooden pick, if necessary. Cut the tortilla rolls in half crosswise.

Makes 6 sandwiches
Nutrition per serving: 215 Calories, 15g Total Fat, 3g Saturated Fat, 218mg Cholesterol, 427mg Sodium, 15g Carbs, 9g Fiber, 12g Protein