This all-in-one wrap can be eaten anywhere. Veggies tossed with just a hint of dressing add flavour but won't make the wrap soggy. Keep it from falling apart by wrapping tightly in plastic wrap or foil.
By The Test Kitchen
Source: Canadian Living Magazine: September 2013
Prep time 20 minutes
Total time 20 minutes
Portion size 4 servings
Ingredients
4 eggs
2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) red wine vinegar
1 tsp (5 mL) Dijon mustard
4 cups (1 L) loosely packed chopped romaine lettuce
3/4 cup (175 mL) chopped cucumber
3 radishes, thinly sliced
1 tbsp (15 mL) chopped fresh chives
4 slices Cheddar cheese, (85 g)
4 large spinach or whole wheat tortillas
4 thin slices Black Forest ham, (about 55 g)
Preparation
In saucepan, cover eggs with 1 inch (2.5 cm) water. Bring to boil; boil for 1 minute. Remove from heat; cover and let stand for 12 minutes. Drain and run eggs under cold water until cool, about 2 minutes; drain again. (Make ahead: Refrigerate for up to 48 hours.) Peel and slice.
In bowl, whisk together oil, vinegar and mustard; stir in lettuce, cucumber,
radishes and chives.
Place 1 slice Cheddar cheese on centre of each tortilla; top with 1 slice ham and one-quarter of the egg slices. Mound lettuce mixture on top; roll up.
Make-ahead: Wrap and refrigerate for up to 12 hours.
Nutritional Information per serving: about
cal 427 pro 20g total fat 24g sat. fat 8g
carb 35g dietary fibre 2g sugar 2g chol 212mg
sodium 814mg potassium 289mg
%RDI:
calcium 20 iron 26 vit A 57 vit C 22
folate 45
http://www.canadianliving.com/food/chefs_salad_wrap.php
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