Egg Salad Wraps
tablespoons fat-free sour cream
tablespoons light mayonnaise or salad dressing
teaspoons capers, rinsed and drained (optional)
hard-cooked eggs, coarsely chopped
cup chopped red sweet pepper (1 small)
cup packaged coarsely shredded carrots
large butterhead (Boston or bibb) lettuce leaves
- In a medium bowl combine chives, sour cream, mayonnaise, and, if desired, capers. Stir in eggs, sweet pepper, and carrots.
- Spoon egg mixture evenly onto lettuce leaves. Leave open-face or roll up leaves. If necessary, secure with toothpicks or cocktail picks.
Nutrition Facts(Egg Salad Wraps)
- Per serving:
- 124 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 215 mg chol.,
- 139 mg sodium,
- 5 g carb.,
- 1 g fiber,
- 3 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet