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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