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Egg Vegetable Salad Wraps



  • 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 ¼ 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


1. 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.

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 ½ 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.


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