Egg salad is another favorite of many children. But the amount of mayonnaise added to chopped eggs dramatically increases the unnecessary calories, fat and cholesterol.
1. Boil the eggs for about 15 minutes. Drain and rinse with cold water. Peel the eggs. Mash and add the celery, red pepper, green onions, mayonnaise and salt and pepper.
2. Divide the lettuce leaves between the 2 tortillas and place in the center of each. Divide the egg mixture and add. Fold in the sides and roll. Cut in half.
1/4 cup finely diced celery
1/4 cup finely diced red bell pepper
3 Tbsp finely diced green onions
2 Tbsp light mayonnaise
pinch of salt and pepper
4 small romaine lettuce leaves
2 large flour tortillas
Nutritional Analysis per Serving (1/2 wrap)
Protein 6 g
Fat 8.1 g
Saturated Fat 1.5 g
Carbohydrates 21 g
Cholesterol 109 mg
Sodium 380 mg
Fiber 1.8 g
Prep Time: 10 minutes
Cook Time: 15 minutes
Make Ahead: Prepare the salad up to a day in advance and keep refrigerated.
Nutrition Watch:Traditional egg salad sandwiches and wraps may contain about 700 calories, 49 g of fat, 500 mg of cholesterol and over 1,000 mg of sodium. Watch the amount of cholesterol your kids get in a week to prevent future heart disease.