Egg Vegetable Salad Wraps

Ingredients

• 6 hard-cooked eggs, chopped
• ½ cup chopped cucumber
• ½ cup chopped yellow summer squash or zucchini
• ¼ cup shredded carrot
• 2 tablespoons chopped red onion
• ¼ cup low-fat mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon fat-free milk
• 1 teaspoon chopped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil, crushed
• ¼ teaspoon salt
• ⅛ teaspoon paprika
• 6 leaves leaf lettuce
• 6 (6 to 7 inch) whole-wheat flour tortillas
• 2 plum tomatoes, thinly sliced

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