Tired of the usual sandwiches? Why not put together an interesting egg and vegetable wrap that’s very easy to make? Sometimes a slight change from the usual menu adds a different light to life!

This egg and vegetable salad wrap recipe takes 30 minutes to prepare and will serve 6.

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Ingredients needed:

• 4 hard cooked eggs, chopped
• 1 cup chopped cucumber
• 1 cup chopped zucchini or yellow summer squash
• 1/2 cup chopped red onion
• 1/2 cup shredded carrot
• 1/4 cup mayonnaise or salad dressing
• 1 tablespoons Dijon-style mustard
• 1 tablespoon milk
• 1 teaspoon snipped fresh tarragon or basil
• 1/8 teaspoon paprika
• 6 leaf lettuce leaves
• 6 10-inch plain flour tortillas
• 2 plum tomatoes thinly sliced

Cooking method:

1. In a large bowl, combine the eggs, cucumber, zucchini or yellow summer squash, red onion and carrot.
2. For dressing, in a small bowl stir together the mayonnaise, mustard, milk, tarragon and paprika.
3. Pour the dressing over the egg mixture and toss gently to coat.
4. For each wrap, place a lettuce leaf on a tortilla. Place 3 or 4 tomato slices on top of the lettuce on each tortilla, slightly off center.
5. Spoon about 2/3 cup of the egg mixture on top of the tomato slices.
6. Fold in 2 opposite sides of the tortilla, roll up from the bottom.
7. To serve, cut each tortilla roll in half diagonally.

Nutrition facts per serving:

• 355 calories
• 15 gram total fat (3 gram saturated fat)
• 148 milligram cholesterol
• 613 milligram sodium
• 41 gram carbo
• 5 gram fiber
• 12 gram protein

Is this meal nutritious for you? Find out more here on my nutrition page.

More recipes:

• Bacon and egg salad
• Avocado, grapefruit and spinach salad
• Chicken with strawberries salad
• Apple and sweet pepper coleslaw
• Ham and potato stuffed peppers