Cooking Methods Quick & Easy Quick & Easy Dinners Quick & Easy Vegetable Main Dish Egg-Vegetable Salad Wraps 5.0 (1) Add your rating & review Fresh vegetables add crunch and flavor to plain egg salad in this recipe. These low-calorie wraps are perfect for a casual lunch gathering for friends or for taking on a picnic. Just wrap each one tightly in wax paper and then plastic wrap. They'll hold in your insulated picnic bag with ice packs for up to five hours. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is a group of dedicated culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a registered dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on July 9, 2019 Save Rate PRINT Share Close Prep Time: 35 mins Total Time: 35 mins Servings: 6 Yield: 6 sandwiches Nutrition Profile: Diabetes-Friendly Nut-Free Low-Sodium Soy-Free Heart-Healthy Vegetarian Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions 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. Originally appeared: Diabetic Living Magazine Save Rate Print Nutrition Facts (per serving) 196 Calories 8g Fat 21g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 sandwich Calories 196 % Daily Value * Total Carbohydrate 21g 8% Dietary Fiber 2g 7% Protein 10g 20% Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 212mg 71% Sodium 596mg 26% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.