START TO FINISH: 30 minutes MAKES 6 servings
3 hard-cooked eggs, chopped
1⁄2 cup chopped cucumber
1⁄2 cup chopped zucchini or yellow summer squash
1⁄4 cup chopped red onion
1⁄4 cup shredded carrot
2 tablespoons fat-free mayonnaise or light mayonnaise
1 tablespoon Dijon-style mustard
2 teaspoons fat-free milk
1⁄2 teaspoon snipped fresh basil or 1⁄4 teaspoon dried basil, crushed
Dash paprika
3 10-inch multigrain, spinach, or vegetable flour tortillas
3 leaves leaf lettuce
1 large roma tomato, thinly sliced
1 In a large bowl combine eggs, cucumber, zucchini, red onion, and carrot. For dressing, in a small bowl stir together mayonnaise, mustard, milk, basil, and paprika. Pour dressing over egg mixture; toss gently to coat.
2 Line tortillas with lettuce leaves. Top with tomato slices, slightly off center. Spoon egg mixture onto tomato slices. Fold in opposite sides of each tortilla; roll up from the bottom. Cut tortilla rolls diagonally into quarters.
PER SERVING: 161 cal., 5 g total fat (1 g sat. fat), 107 mg chol., 402 mg sodium, 21 g carb., 4 g fiber, 7 g pro.
tip
Bored with bread? Wrap up your sandwich fixings in a tortilla, tuck them in a pita pocket, load them into a whole wheat hoagie bun, or stack them between an English muffin.
