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Egg and Vegetable Salad Wraps
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 157.5
Total Carbs 22.6 g
Dietary Fiber 2.1 g
Sugars 2.7 g
Total Fat 4.8 g
Saturated Fat 1.3 g
Unsaturated Fat 0.8 g
Potassium 172.3 mg
Protein 5.8 g
Sodium 358.7 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  large hard-boiled eggs
0 1/2 cup  fresh cucumber, peeled and chopped
0 1/2 cup  chopped zucchini
0 1/4 cup  fresh chopped red onion
0 1/4 cup  shredded carrots
2 tbsp  fat free mayonnaise
1 tbsp  dijon mustard
2 tsp  fresh basil
1 pinch  paprika
3 each  green lettuce leaf
3 each  10" flour tortilla
1 each  medium tomatoes
  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.

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