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

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