Source: dLife

Egg salad wraps made with peppers, onions, carrots, and dijon mustard.

Servings

2 large hard-boiled eggs , chopped
0.5 cup fresh cucumber, peeled and chopped
0.5 cup chopped zucchini (or yellow summer squash)
0.25 cup fresh chopped red onion
0.25 cup shredded carrots
2 tbsp fat free mayonnaise
1 tbsp dijon mustard
2 tsp fresh basil , snipped
1 pinch paprika
3 green lettuce leaf
3 10" flour tortilla (vegetable or plain )
1 medium tomatoes , thinly sliced (roma)

1 Combine in a large bowl, eggs, cucumber, zucchini, onioin and carrot.
2 In a small bowl stir together mayonnaise, mustard, milk, basil and paprika. Pour dressing over egg mixture, toss gently to coat.
3 For each wrap, place a lettuce leaf on a tortilla. Top with tomato slices, slightly off center. Spoon egg mixture on top of the tomato slices. Fold in 2 opposite sides of the tortilla, roll up from the bottom Cut tortilla rolls in half diagonally.

Great for lunch or snack on the go.