Egg salad wraps
3
Points®
Temps total: 15 min • Préparation: 15 min • Cuisson: 0 min • Portions: 4 • Difficulté: Facile
One thing we love about serving egg salad in a wrap instead of between bread slices is that you can accommodate more veggies—in this case, a hefty amount of crisp lettuce is rolled into each tortilla. In place of the typical mayo, we use Greek yogurt, which provides tang (no need for lemon juice) and added protein.
Ingrédients
Hard boiled egg
8 large, halved
Plain fat free Greek yogurt
½ cup(s)
Dijon mustard
1 tbsp(s)
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Scallions
¼ cup(s), finely chopped
Chopped dill pickles
¼ cup(s)
Fresh dill
2 tbsp(s), chopped (or 1 tsp dried dill)
10'' high fiber, low carb flour tortilla
4 tortilla(s)
Romaine lettuce
2⅔ cup(s), shredded
Instructions
1
Place the egg yolks in a medium bowl; mash with a fork until smooth. Stir in the yogurt, mustard, salt, and black pepper. Chop the egg whites. Add the egg whites, scallions, pickles, and dill to the yolk mixture; stir until well combined. Divide the egg mixture evenly among the tortillas; top each with ⅔ cup lettuce and roll up. Cut each wrap in half.
2
Serving size: 1 wrap (2 halves)
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