*Can't wait to try this one!  I like egg salad!

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Ingredients

6   hard-cooked eggs, chopped

1/2  cup chopped cucumber

1/2  cup chopped yellow summer squash or zucchini

1/4  cup shredded carrot

2  tablespoons chopped red onion

1/4  cup mayonnaise or salad dressing

2  tablespoons Dijon-style mustard

1  tablespoon milk

1  teaspoon snipped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil, crushed

1/4  teaspoon salt

1/8  teaspoon paprika

6   leaf lettuce leaves

6  6- to 7-inch low-carbohydrate multigrain or whole wheat flour tortillas or whole wheat flour tortillas

2   plum tomatoes, thinly sliced

Directions

1. In a large bowl, combine eggs, cucumber, yellow summer squash or zucchini, carrot, and red onion. For dressing, in a small bowl, stir together mayonnaise or salad dressing, Dijon mustard, milk, tarragon or basil, salt, and paprika. Pour the dressing over egg mixture; toss gently to coat.

2. 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; secure with wooden pick, if necessary. Cut the tortilla rolls in half crosswise. Makes 6 sandwiches.




Nutrition facts per serving:
calories: 215
total fat: 15g
saturated fat: 3g
cholesterol: 218mg
sodium: 427mg
carbohydrate: 15g
fiber: 9g
protein: 12g